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  • Salmon Stuffed With Asparagus

    1 vote
    Salmon Stuffed With Asparagus
    Prep: 45 min Cook: 10 min Servings: 4
    by Cecelia Heer
    59 recipes
    >
    This is a dish from Chef Michel Richard's book, "Happy in the Kitchen." It offers a beautiful presentation. Asparagus spears are stuffed into the salmon. The fish is cooked as the salmon offers moisture. I think it is more of a spring dish, but made it in the dead of winter, and it was great.

    Ingredients

    • 2# of asparagus spears (about 24)
    • 1 Tbs tarragon, coarsely chopped
    • 1 ½ # of salmon, center cut, of course
    • Extra Virgin OIive Oil
    • Fleur del sel
    • 1/8 tsp of freshly ground black pepper
    • Vinaigrette
    • 4 asparagus spears (from above)
    • ¼ cup water
    • 2 Tbs extra virgin olive oil
    • 1 teaspoon Dijon mustard, large grain
    • 1 Tbs fresh lemon juice
    • 1/8th tsp of granulated sugar
    • Touch of Fine sea salt – how much is a touch? Well, we’ll say 1/16th of a teaspoon…

    Directions

    1. Cut the rough bottom ends of the asparagus spears, keeping them the same length as the salmon fillet. Set the trimmed ends aside for the vinaigrette.
    2. Peal the asparagus spears from about an inch below the tip to the end of the spear. Steam asparagus for about 5-6 minutes, or until tender.
    3. Fill a bowl with ice water. When asparagus are cooked, submerge in ice water bath to cool. Drain and dry.
    4. Sprinkle asparagus with salt and tarragon.
    5. Stuff the Salmon:
    6. Using a pair of tweezers or pliers, remove any pinbones. Beginning one inch from the side of the salmon, 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. Push the sides of the salmon together to help open up the pocket.
    7. Line the pocket with a layer of asparagus, all tips facing the same direction.
    8. Trim the fish, so all spears are flush with the ends of the salmon.
    9. Brush a baking pan with olive oil. Place fillets in the pan; drizzle the tops with olive oil; season with fleur del sel and pepper.
    10. Vinaigrette:
    11. Cut the reserved asparagus spears into 1 inch pieces. Place in a saucepan; add water and olive oil. Bring to a simmer. Cover, reduce heat and simmer for 8-10 minutes.\
    12. Pour asparagus and remaining liquid into a blender and puree.
    13. Place salmon in the 500 degree oven and cook for 10-12 minutes, until done.
    14. Remove from oven, blot the bottom, and place on a serving plate. Serve hot or at room temperature with vinaigrette on the side.

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