RECIPE TITLE "Sautéed Salmon with Asparagus and Chickpea Vinaigrette"
Recipe from Simply Shrimp, Salmon and Fish Steaks , copyright © 2000 by Leslie Glover Pendleton. All rights reserved.
serves 4 ---moderate
When we are in Vermont, the only quality fish I can be sure to get are shrimp, salmon, and swordfish. I thought fresh salmon would be a treat for afriend from the coast of South Africa, who is used to plenty of fresh fish but had not had any since his move to Vermont. In my modest kitchen in the north, I came up with this version of crisp sautéed salmon using a dash of dark Vermont maple syrup. After one bite he looked up at me with a shocked look and said quietly, "This is the best fish I have ever tasted." The combination of vegetables, acidic sauce, and rich, silky salmon combine to make this my favorite salmon dish.
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, white beans, or black beans, rinsed well
3 tablespoons minced fresh chives or scallions
1 1/2 pounds center-cut skinned salmon fillet, cut crosswise into 4 portions.
Cut the asparagus into one-inch pieces at an angle. In a pot of boiling salted water, blanch the asparagus for 1 to 2 minutes or until tender but crisp. Drain and rinse briefly under cold water.
In a bowl, whisk together the lemon juice, 1/2 cup oil, the syrup, and salt and pepper. Stir the asparagus, chickpeas, and chives into the lemon mixture.
Season the salmon with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over moderate heat and sauté the 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 the salmon and sauce among four plates and serve.
| Simply Shrimp, Salmon and Fish Steaks
A delicious collection of 120 quick and exciting recipes for shrimp, salmon and fish steaks that will send your senses swimming. Shrimp are available everywhere, salmon is farmed and therefore reliable and featured in fish stores and supermarkets and fish steaks (tuna, halibut, swordfish) are practically convenience food. All that's missing for the practical home cook are contemporary, sensible, tasty recipes. Leslie Glover Pendleton, veteran recipe writer and developer, demystifies and simplifies seafood cooking with a wonderful assortment of 120 recipes that widens the cook's repertoire beyond a pat of butter and a lemon wedge. Using familiar ingredients and simple techniques—no scaling, gutting or filleting here!—Pendleton has created such mouthwatering seafood specialties as Orange Glazed Shrimp with Gingered Cucumber Salsa and Sesame Crusted Salmon Teriyaki, along with a chapter of side recipes for such welcome accompaniments as Broccoli Rabe with Balsamic Vinegar and Mashed White Beans and Garlic. After trying these naturally healthy quick recipes, home cooks will be disappointed when they eat fish they haven't prepared themselves!