Recipe Archives->Fish->Salmon Asparagus

SALMON WITH ASPARAGUS SAUCE
Yield: 4 servings

1 1/2 lb asparagus
2 oz butter, unsalted
2 cups heavy cream
salt 
pepper 

8 salmon, steaks, 3/4-inch thick, boned
2 oz butter

Wash the asparagus and snap off the white ends. Set aside all tops
and half that number of ends. Plunge the tops into a large pot of
salted, boiling water and cook until limp but not for too long.

Drain the asparagus thoroughly and, while still hot, run it through
food processor with unsalted butter for 3 - 4 minutes until smooth,
scraping down the sides of the processor frequently.

Meanwhile, chop asparagus ends to remove the dry hard field cuts
and simmer with cream. Cook the ends slowly for 20 minutes, then
strain, pressing through gently. Just before serving, combine
asparagus, butter and cream. Heat slowly to just below boiling
point. Adjust the seasonings to taste.

Salt and pepper the salmon steaks. Melt the butter in a heavy enamel
or copper saute pan. When the butter begins to brown, add salmon
and cook one side for 30 seconds.

Remove the pan from heat, turn the salmon carefully, and let cook
in the hot pan off of the heat for 30 seconds. Salmon will still
be quite rare. If you like your fish done more, add to the cooking
time slightly.  Don't overcook! The salmon loses a lot of flavor
when overcooked.  Place the salmon on a towel (cloth or paper) to
drain.

Just before you finish cooking the salmon, spoon some of the sauce
onto heated plates; then place the cooked drained salmon on top of
the sauce and serve immediately.

Printable version: salmon-asparagus.txt.