Friday, November 19, 2010

Pan-Fried Salmon with Mustard Asparagus

Cooking the fish this simple way creates a very good "crust" that really brings the fish to life, pairs well with mustard asparagus and mashed potatoes by Lacey Johnston.
Serves 2.
  • 2 Salmon Filets, skin-on.
  • 2 tbsp Olive Oil
  • 1 bunch Fresh Asparagus
  • 1 tsp Dijon Mustard
  • 1 tsp fresh Chives
  • 1 tbsp Unsalted Butter
  • Kosher Salt & Black Pepper, to taste
  1. In a large non-stick skillet, heat pan with oil over medium-high heat, till oil is hot but not smoking.
  2. Salt and pepper top of fish filets, place in pan skin side up. Salt and pepper skin side. Cook 6 minutes, do not move fish while cooking.
  3. Meanwhile, steam asparagus for 5 minutes, set aside.
  4. Flip fish gently with a spatula, cook 5 - 7 minutes or until fish flakes easily with fork.
  5. Remove from heat and let rest, while preparing asparagus.
  6. In a small skillet, melt butter and mustard over medium heat.
  7. Add asparagus, salt, pepper and chives; toss well to coat.
  8. Serve fish and asparagus immediately.

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