HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


 

Cookbook

 

Asparagus Salmon

Asparagus Salmon

Serves 6 as a main course

Salmon

This presentation looks pretty and creates an exchange of flavors between the salmon and the asparagus spears that are stuffed into a pocket inside the fish. The salmon stays moist as it cooks, in part because the asparagus releases moisture that bathes the salmon flesh. Pureeing some of the spears and incorporating them in the vinaigrette adds another layer of asparagus flavor. I would not serve a strong vinaigrette with mild white-fleshed fish, but salmon has the strength to benefit from it. This can be served at room temperature, so you can prepare it in advance when you are entertaining.

  • 24 large (about 2 pounds) asparagus spears
  • Fine sea salt
  • 1 scant tablespoon coarsely chopped
             tarragon (optional)
  • An 8- to 9-inch piece (about 1-1/2 pounds)
             center-cut salmon fillet
  • Extra virgin olive oil
  • Fleur de sel
  • Freshly ground black pepper

Vinaigrette

  • 4 reserved asparagus spears (from above)
  • 1/4 cup water
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice, or to taste
  • Granulated sugar
  • Fine sea salt
  • Trout caviar (optional)

Cut off the tough bottom ends of the asparagus spears, making sure to leave the asparagus as long as the salmon fillet, and set the trimmed ends aside for the vinaigrette. Reserve 4 unpeeled spears for the vinaigrette. With a vegetable peeler, peel the remaining asparagus spears from about an inch below the tip to the end of the spear. Set a steamer basket in a pot over boiling water. Place the peeled asparagus spears in the basket and steam for 5 to 6 minutes, or until just tender when pierced with the tip of a paring knife; be careful not to overcook. Meanwhile, fill a bowl with ice water. When the asparagus is cooked, submerge it in the ice bath to cool, then drain and roll in a kitchen towel to dry.

Sprinkle the asparagus spears with a pinch of salt and the tarragon, if desired, and roll the spears back and forth until the tarragon adheres.

Preheat the oven to 325 degrees F.

Asparagus Salmon

To stuff the salmon: Using a pair of tweezers or pliers, remove any pinbones. Try to pull them straight out rather than pulling them upward, which would tear the flesh of the fish. Beginning 1 inch in from the side of the salmon (see the technique photographs), using a long sharp slicing knife, cut a pocket in the center of the fillet through the length of the salmon, leaving an inch of the fillet uncut on either side (1). Push the sides of the salmon together to help open up the pocket.

Asparagus Salmon

Line the pocket with a layer of asparagus, all the tips facing the same direction. Make a second layer, reversing the direction of the spears. Continue layering until you have used all the asparagus or until the pocket is filled; the number of layers will vary depending on the thickness of the fillet. It is important not to overstuff the pocket, which could tear the fish (2). Reserve any extra asparagus for another use. Carefully trim the ends of the salmon so that all the spears are even in length. (At this point, the salmon can be covered and refrigerated for a few hours.)

Asparagus Salmon

Using a very sharp knife or an electric knife, holding the fillet steady with one hand, cut the fish crosswise into 4 equal pieces (3). Brush a baking pan with a film of olive oil. Place the fillets in the pan, drizzle the tops with olive oil, and season with fleur de sel and pepper.

For the vinaigrette, cut the 4 reserved asparagus spears into 1-inch pieces. Place in a small saucepan, add the water and olive oil, and bring to a simmer. Cover, reduce the heat slightly, and simmer for 8 to 10 minutes, or until the asparagus is completely softened; the water should have evaporated so the asparagus is stewing in the oil.

Pour the asparagus and any remaining liquid into a blender and puree until smooth. Transfer to a small bowl and whisk in the mustard, lemon juice, and a pinch each of sugar and salt. If using, stir trout caviar to taste into the vinaigrette.

Meanwhile, place the salmon in the oven and cook for 13 to 15 minutes, or until cooked to the desired doneness.

Using a long spatula, lift each piece of salmon, blot the bottom as necessary with a paper towel, and place on a serving plate. Serve hot or at room temperature, with a pool of vinaigrette on the side of each fillet.

 

Buy the Book!

 

from:
Happy in the Kitchen
The Craft of Cooking, the Art of Eating

by Michel Richard
with Susie Heller and Peter Kaminsky
Foreword by Thomas Keller
Artisan
Hardcover; $45.00
352 pages; 225 color photographs
ISBN: 1-57965-299-9
Recipe reprinted by permission.

 

Happy in the Kitchen

 

Cookbook Profile Archive

 
 
Kitchen Gypsy

 

This page created October 2006


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.