I realize this is not a local fish; it is available in every supermarket. That is why I decided to make it! Living in the Tampa Bay Area there are times when the seafood market will do just fine. I mean we can’t fish everyday, even if we want to!
Ingredients:
2 8oz. salmon fillets
4 table Spoons Olive oil
Seasoning of your liking (I used Emeril’s Seasoning)
1 bunch Asparagus
Wild rice of your choice (I used Vigo wild rice)
4 egg yolks
2 table Spoon Lemon juice
1 Stick of butter unsalted
Pinch of Cayenne
Prep:
Wash and clean fish, pat dry, Season to taste and place on plate.
Wash and trim Asparagus, cut white part off the end.
Put 2 pots of water (one for Asparagus, and one for rice).
Separate 4 egg yolks in a small double boiler.
Set one pot on stove and bring to a boil
Cook:
Start rice, let cook. It usually is about 25 minutes.
In the last 10 minutes I do the following
Take olive place in sauté pan. When hot place salmon fillets 2 ½ minutes on each side to cook.
Remove boiling water from stove throw in Asparagus for 5 minutes, until bright green. Don’t overcook or it ruins the taste and texture.
Sauce:
Melt I stick of butter. I do it in the microwave. 3 minutes at ½ power.
Take bowl with egg yolks and whisk in the 2 tablespoons of lemon juice.
Place double boiler on stove and put to low/med.
Slowly whisk in melted butter. It will be thin, let stand for thickness. If it gets too thick add a tablespoon of warm water and stir. This process takes about 5 minutes.
Pinch of cayenne on top of complete dinner.
Serve:
I place wild rice on plate with salmon on top, Asparagus on top of salmon and drizzle the sauce on top of all of it. It looks pretty and tastes fantastic.