Salmon with Sautéed Asparagus

Brooklyn, NY – By Jacob Fishbein, CEO Cooking Culture

As the temperatures drop, what better way to enjoy the season than with a little comfort food? This is one of my favorite recipes, based on my dad’s out of this world salmon. How does salmon taste so good in Santa Fe, NM, you might ask. Well, the use of certain herbs and a touch of honey does the trick. I like to serve this with a side of sautéed asparagus. Brown rice is also a nice addition.

INGREDIENTS
For the salmon:
A filet of salmon, deboned
Oregano, Tarragon, Red Pepper Flakes
One tsp fresh ginger, grated
One Garlic Clove, diced
Honey
Olive Oil
Salt and Pepper

For the asparagus:
A bunch of asparagus
One tsp fresh ginger, grated
Red Pepper Flakes
Salt and Pepper

Cover a cooke sheet with aluminum foil and then make a kind of aluminum foil structure (walled to keep in the olive oil and other juices) to house the salmon. Oil the bottom of the structure before placing the salmon on it.
Debone the salmon with tweezers if it has not already been deboned.
Salt and pepper the salmon. Don’t be shy with the pepper.
Sprinkle the oregano, tarragon, and red pepper flakes on the salmon. Don’t be shy with these seasonings either. Really season the fish.
Grate the ginger and mix it and the garlic with the olive oil. Drizzle the mixture over the fish.
Broil the salmon for 7 minutes, drizzle a good amount of honey on top of the salmon, and then bake at 350 degrees for 8 to 10 minutes, depending on the size of the fish.
While the salmon is broiling, toss the asparagus with ginger, red pepper flakes, salt, pepper, and olive oil. Heat a cast iron skillet and sauté while the salmon bakes. You should sauté the asparagus until they are cooked through but still with a bit of crunch.

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