Broiled Salmon Fillet with Asparagus Sauce Recipe2020-08-11
- Cuisine: Canadian
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 6 serving plates
- Servings: 6
- Prep Time: 10m
- Cook Time: 15m
- Ready In: 25m
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This information is per serving.
Broiled salmon fillet with asparagus sauce recipe.
Salmon fillet with delicious homemade creamy asparagus sauce cooked in a broiler. You may also like Barbecued Salmon:
Barbecued Salmon Recipe
Very easy and delicious salmon recipe.
Makes 4-6 servings
Ingredients: 3 pounds (1.44 kg) piece of salmon, 1/4 cup (60 ml) corn oil, salt and freshly ground black pepper, 1/4 cup (60 ml) unsalted butter, 1 teaspoon (5 ml) fresh parsley, chopped, freshly squeezed juice of 1 lemon
Instructions: In a small mixing bowl, combine corn oil and lemon juice. Mix well and set aside. Season salmon pieces with salt and black pepper. Brush generously with lemon juice mixture. Place seasoned fish on a fish barbecue rack. Set salmon, skin side down, on a hot grill at the low position. Sear skin side, then flip it and sear again, basting generously and raising grill by 3-inch (7.5 cm). Continue cooking fish until it flakes with a fork. Turn fish and bast with liquid frequently during the cooking process.
Meanwhile, place a small saucepan on the grill. Melt butter and stir in remaining lemon juice, salt, black pepper, and chopped parsley. Cook, stirring for 1 minute. Remove saucepan from the grill. Pour sauce over individual portions of fish. Serve hot.
Broiled Salmon Fillet with Asparagus Sauce Recipe
- 1 ½ pounds (760 g) skinless and boneless fillet of salmon
- 3 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- asparagus sauce (see recipe below)
- salt and freshly ground black pepper
- For Asparagus Sauce: 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 tablespoon finely chopped shallots
- 1 cup coarsely chopped cooked asparagus
- 1/3 cup (80 ml) dry white wine
- 1 cup (250 ml) chicken stock
- 2 tablespoons cream
Cut the salmon into 4 pieces of equal size. Put the pieces in a flat dish, add the olive oil, freshly squeezed lemon juice, salt, and pepper. Turn the fish in the oil and set aside until ready to cook.
Place a wire rack in a flat, heatproof baking dish. Arrange the salmon pieces on the rack. Place the fish pieces about 4 inches from the source of heat. Leave the broiler door partly open. Broil about 1½ minutes on one side and turn the pieces. Broil on the other side 2 -5 minutes, depending on the thickness of the salmon fillets.
Heat the asparagus sauce. Spoon equal amounts on each of 4 warmed plates and arrange 1 piece of broiled salmon fillet on each serving. Garnish each broiled salmon fillet with a sprig of fresh herbs such as basil or rosemary or with finely chopped parsley.
To prepare Asparagus Sauce: Heat the butter and oil in the saucepan and add the shallots. Cook, stirring for 30 seconds. Add the chopped asparagus, white wine, and stock. Bring to the simmer. Add the cream and let cook 5 minutes, stirring occasionally.
Pour the sauce into the container of a food processor and blend thoroughly. Return the sauce to the saucepan and reheat. Serve with broiled salmon fillet, poached or grilled chicken