Monday, March 19, 2012

Wild Salmon with Grilled Asparagus & Carmelized Shallots

It's finally spring so fresh asparagus is easy to find and very inexpensive this time of year (I found mine for $1 per pound).  To complement this fantastic veggie, I found an amazing deal at the grocery store for frozen wild caught Alaskan salmon (only $11 for 10 individually wrapped fillets!).  This salmon is so delicious the only regret I have is not buying more of it!  For this simple, spectacular meal I coated the salmon with stone ground mustard, lemon, butter, and dill and paired it with a big helping of grilled asparagus.  To add a bit of pizazz to the whole thing, I caramelized some shallots in a pan with butter, olive oil, dijon and white wine vinegar until they were brown and rich with flavor.  Throw them on top of the asparagus and you can call this my favorite lunch.  Will it be yours too?

A simple spring meal for any occasion

Ingredients (serves 3):
3 boneless wild caught salmon fillets, skin side down
2tbs butter
1 1/2tbs stoneground mustard
1/4-1/2tsp dill
1 lemon wedge
sea salt
1 bunch fresh asparagus
2tbs extra virgin olive oil
6 shallots, peeled and thinly sliced
2tsp dijon mustard
2tsp white wine vinegar

1. Preheat your oven to 400F.  Preheat your grill to medium high heat.  Note:  If you like your salmon grilled, you could do this as well but I prefer mine baked since I didn't marinate it ahead of time.
2. In a small bowl, melt 1tbs butter.  Mix in stoneground mustard, dill, a squeeze from a lemon and some salt.  Mix well and taste to adjust seasonings.
3. Place salmon skin side down on a foil-lined baking sheet.  Spread about 1tbs of your mustard butter mixture over each fillet evenly.  Place in the center of a pre-heated oven and bake for about 10 minutes per inch of thickness (mine took 15 minutes).  Your salmon is done when it flakes easily with a fork.
4. Wash your asparagus, trim the ends and place them on a large tray.  Coat them evenly with 1tbs olive oil (alternatively use an olive oil sprayer and coat them well).  Sprinkle with sea salt.
5. Place asparagus on the grill and grill until softened and blackened on each side (this takes about 10-15 minutes).
6. While your salmon and asparagus is cooking, heat your remaining tbs butter and tbs oil in a large pan.  Add your shallot and cook over medium heat until softened and deep brown.  Add a bit of dijon and vinegar and stir well.  Season with salt.
7. Serve salmon with grilled asparagus topped with caramelized shallots.  Delish!

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