Prep 10 mins
Cook 15 mins
Found in the Best Simple Recipes (America's Test Kitchen) cookbook. The picture looked delicious and it was a quick and simple yet elegant meal. Use asparagus spears that are at least 1/2 inch thick at the base so they do not overcook.
- 453.59 g thick asparagus, trimmed
- 236.59 ml water
- 4 (680.38-907.18 g) salmon fillets, skinless and 1-inch thick
- 118.29 ml dry white wine
- 44.37 ml unsalted butter (I have used regular)
- 29.58 ml chopped fresh chives
- 1 lemon (cut into wedges)
- Lay asparagus in single layer on bottom of a large skillet. Add water and 1/4 teaspoon salt to skillet. Season salmon with salt and pepper and lay across asparagus spears. Bring water to boil over high heat, cover and cook over medium heat until salmon is cooked through (just til it flakes) and asparagus is tender, about 8 minutes. Transfer asparagus and salmon to platter.
- Add wine to skillet, increase heat to medium-high and simmer mixture to reduce, 5 minutes. Off heat, whisk in butter and chives and season with salt and pepper. Pour sauce over salmon and asparagus. Serve with lemon wedges.
DDDEELLIICCIIOOUUSSSSSSS TO THE LAST BITE.<br/>FRIDAY LYNN
Yum quick and delicious! I used salmon with the skin on so only change I made was to sear the skin over high heat for a minute over high heat before adding the water and because the asparagus spears were a little on the thin side layered them on top of the salmon so they didn't get direct heat. Everything was cooked perfectly and it had a wonderful combination of flavours.