Salmon with Vinaigrette
Paul
Salmon and Asparagus
ingredients
- 1/2 pound asparagus, trimmed
- 1/4 cup fresh lemon juice
- 1/2 cup olive oil plus 1 tablespoon for cooking salmon
- 1 tablespoon pure maple syrup or 1 teaspoon honey
- coarse kosher or sea salt
- freshly ground black pepper
- 1 cup canned chickpeas
- 3 tablespoons minced fresh chives or scallions
- 1 1/2 pounds center cut skinned salmon fillet cut into 4 portions
directions
- 1
Cut asparagus into one-inch pieces at an angle. In a pot of boiling salted water; blanch asparagus for 1 to 2 minutes or until tender but crisp. Drain and rinse briefly under cold water.
- 2
In a bowl, whisk together lemon juice, 1/2 cup oil, syrup, and salt and pepper. Stir asparagus, chickpeas, and chives into the lemon mixture.
- 3
Season salmon with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over moderate heat and saute salmon for 5 to 7 minutes on each side or until crisp and cooked through. Add the asparagus mixture to the skillet just to warm the sauce. Divide salmon and sauce among four plates and serve.
Source: Paul
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