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Fresh Salmon Fillets Sautéed with Asparagus and Champagne Wine Vinegar
large bunch fresh Asparagus or
1 can Roland® Asparagus Spears
1 large Pink Salmon, filleted
1 Shallot, minced
2 tsp. Roland® Champagne Wine Vinegar
1 cup Dry White Wine
Chevril
Salt
Pepper
1 cup Butter
2 tsp. Roland® Olive Oil
1/2 cup Cream
COOKING INSTRUCTIONS
Simmer the asparagus in salted water for 20 minutes and set aside. Cut the salmon into narrow strips of 3/8 inch. In a large, heavy skillet, sauté the salmon in very hot olive oil. Degrease the pan and add the shallots, vinegar, white wine, cream, salt and pepper (in that order). Simmer the sauce until it is reduced by a half. Over a low heat, beat in the butter, adding a tablespoon at a time. Place in a serving dish, alternating the salmon strips with the asparagus. Garnish with chevril.
Makes 4 Servings
1 can Roland® Asparagus Spears
1 large Pink Salmon, filleted
1 Shallot, minced
2 tsp. Roland® Champagne Wine Vinegar
1 cup Dry White Wine
Chevril
Salt
Pepper
1 cup Butter
2 tsp. Roland® Olive Oil
1/2 cup Cream
COOKING INSTRUCTIONS
Simmer the asparagus in salted water for 20 minutes and set aside. Cut the salmon into narrow strips of 3/8 inch. In a large, heavy skillet, sauté the salmon in very hot olive oil. Degrease the pan and add the shallots, vinegar, white wine, cream, salt and pepper (in that order). Simmer the sauce until it is reduced by a half. Over a low heat, beat in the butter, adding a tablespoon at a time. Place in a serving dish, alternating the salmon strips with the asparagus. Garnish with chevril.
Makes 4 Servings
