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Did you know that asparagus - one of our spring and summer treats - is a member of the lily family? Award-winning chef Celina Tio from The American Restaurant in Kansas City shares her simple recipe for pairing asparagus with roasted salmon. Asparagus can take up to three years to produce spears, but it is well worth the wait because it is not only flavorful and healthy. Asparagus is high in folic acid and vitamins and can be prepared in many ways, from steaming to grilling and roasting. Freshly harvested asparagus should be stored standing upright in water in the refrigerator and used within three days. 4 six-ounce wild salmon filets 1. Bring a large pot of water to a boil and salt generously (it should taste like the ocean). Cut asparagus to 7" in length and discard woody ends. Peel lower 5" of stalks with vegetable peeler. Blanch in boiling water for about 1 minute until just softened. Remove and plunge in an ice bath. 2. Peel celery with vegetable peeler, then slice thinly on sharp diagonal. Toss asparagus and celery with squeeze of lemon juice, ¼ cup extra virgin olive oil, parsley, salt, and pepper. 3. Season both sides of salmon filets with salt and pepper. Heat about 2 tablespoons oil in saute pan over medium-high heat until shimmering. Add salmon, skin side down and cook until skin is golden and crisp, about 3-4 minutes. Flip and continue cooking until medium-rare, about 2-3 minutes more. 4. After removing salmon from pan, add capers and cook until crisp and "bloomed." Remove from heat and drain on paper towels. 5. Line asparagus in center of each plate and top with celery. Drizzle remaining olive oil-lemon juice mixture around each plate as sauce. Top with salmon filets and garnish with fried capers. Serves 4 Special Thanks: |
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