Thursday, July 8, 2010

Salmon with Asparagus and Chive Butter Sauce

Here's another take on salmon, which I have been incorporating into my bi-weekly menu plans.  This was very good, light and healthy.  Next time, I would cook the asparagus and the salmon in separate pans; I found that the salmon cooked through slower than the asparagus, which left the asparagus too soft and a bit soggy.  With those changes, I would definitely make this again, since it was so easy and tasty.

Salmon with Asparagus and Chive Butter Sauce
adapted from "The Best Simple Recipes," from America's Test Kitchen

1 pound thick asparagus, trimmed
1 cup water
4 skinless salmon fillets, about 1-inch thick
olive oil for drizzling
1/2 cup dry white wine
3 tbl. unsalted butter
2 tbl. chopped fresh chives (I used scallions)

Lay asparagus in a single layer on bottom of large skillet.  Add water and 1/4 tsp of salt to the skillet.  Bring to a boil over medium heat, and cover to cook asparagus.In a separate grill pan, drizzle some olive oil to lightly coat the bottom.  Season salmon with salt and pepper and add to the grill pan. Cook over medium heat until cooked through, flipping halfway through cooking.  When asparagus and salmon are done cooking, transfer them both to a serving platter.

In the skillet that cooked the asparagus, add the wine and simmer over medium-high heat until reduced, about 5 minutes.  Off heat, whisk in butter and chives/scallions and season with salt and pepper.  Pour sauce over salmon and asparagus and serve.

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