Recipe
Ingredients
250g salmon
2, 1 lemon, lime
10g ginger
50g asparagus
3 cloves garlic
1/3 cup white vinegar
3 tbsp kosher salt
½ tsp black pepper
2 tbsp vegetable oil
5 tbsp butter (unsalted)
½ shallot
¼ cup vinegar (chefs’ choice)
3 sprigs dill
2 sprigs thyme
Preparation
Step 1: Lemon Dill Beurre Blanc
1. In a small saucepot cook off minced shallot over high heat, stirring occasionally, until the shallots become translucent. (typically, wine is added until its almost evaporated)
2. Add wine or (your desired vinegar substitute) until 90% of liquid evaporates.
3. Remove the pan from the heat and whisk in cold butter a couple of tablespoons at a time until melted and the sauce is thick and creamy.
4. Off the heat, add a sprig of dill to steep, lemon zest, lemon juice, and 1/2 tteaspoon salt.
Step 2: Veg
1. Clean asparagus by trimming off about 4 cm of the asparagus ends.
2. In a pre-heated sauté pan on medium high heat, add 1 tablespoon of vegetable oil.
3. Add a teaspoon of minced garlic & ginger and sauté until fragrant. Finish with salt and pepper. (cook time should be about 3 minutes)
4. You may also add the caramelized garlic from when you basted the salmon.
5. Repeat this process with quartered mushroom.
Instructions:
1. Pat down your salmon portion with a paper towel to get rid of any moisture.
2. Take your knife and lightly score the back (skin side) of the salmon, try not to pierce through the salmon
3. Now season the salmon with salt to your liking
4. Preheat a cast iron skillet (any pan will work too)
5. Add a tablespoon of olive oil and lay salmon in skin side down.
6. Hold the salmon in place for about 1 minute to ensure a crispy skin. (gently pressing down)
7. When the skin lifts off the pan right away, then it’s time to flip.
8. Add in lemon slices, dill, thyme, and garlic.
9. Baste the salmon for 2½ minutes and let rest for 4 minutes.
10. Plate salmon over asparagus, mushroom and dill beurre blanc.
11. Finish with micro greens and lime zest.
