Tuesday, February 8, 2011

Wild Salmon with Asparagus

When out at our favorite restaurant this week, I enjoyed a fabulous paleo and detox-friendly dinner. It was so good, I decided to recreate it on my own. So here it is! This meal came together in about 15 minutes from start to finish and is a good one to make if you are dining alone since everything is so easy to scale. I included enough ingredients for two people, or one with leftovers. To get more veggies in, I added broccoli leaves on the side. I got them in my veggie box this week and this was my first time trying them. They taste like broccoli and cook like chard. If broccoli leaves are not available to you, substitute another leafy green or quick-cooking vegetable. Enjoy!

Serves 2.

1 pound wild salmon, cut crosswise into 4 equal pieces
6-8 ounces asparagus, tough ends removed and sliced on the diagonal into one-inch pieces
2 shallots, sliced thin
1 bunch broccoli leaves, trimmed and roughly chopped
1-2 tsp grass-fed butter
1-2 tsp truffle oil
extra virgin olive oil
sea salt
freshly ground black pepper

  1. Season salmon lightly with salt and pepper.
  2. Melt butter in a large skillet over medium heat. Place salmon pieces in the butter and cook without moving the salmon, for 3 minutes. Flip the salmon and continue to cook in the same way for 2-3 more minutes or until fish is just cooked through.
  3. While salmon cooks, place asparagus and shallots in pan, season with salt and pepper, and saute 2-3 minutes or until crisp tender. 
  4. While asparagus cooks, add broccoli leaves to another medium skillet (add a little olive oil if you are using a separate pan) and saute for 2-3 minutes over medium heat or until the leaves wilt. Season with salt and pepper.
    NOTE: I cooked everything in the same pan as the salmon for one portion, but you may need two pans.
  5. To serve, transfer two pieces of salmon to each plate and arrange with the end of one piece layered diagonally across the other. Divide asparagus over the top of the salmon. Drizzle with truffle oil. Serve with broccoli leaves or your favorite vegetable on the side.

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