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Grilled Salmon with Asparagus Sauce
This elegant, creamy asparagus sauce would be equally good over any fillet of fish, whether pan-fried, baked or grilled. It’s also a unique sauce for crab cakes.
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The sauce can be made up to a day ahead and refrigerated; reheat on low heat to serve.
Sauce (makes 1 cup)
- 1/2 lb. asparagus, woody ends snapped off, then broken in half
- 2 clove(s) garlic, chopped
- 2 Tbsp. olive oil
- 2 Tbsp. butter
- 1 tsp. dried parsley or 1 Tbsp. fresh parsley, chopped
- Pinch of cayenne pepper
- 1/2 tsp. salt and freshly cracked black pepper, each
- 2 tsp. lemon juice
- 1/3 cup(s) Parmesan cheese, grated
- 1/3 cup(s) half and half
- 3 Tbsp. chicken or vegetable stock
- 1 1/2 lb. salmon fillet
- 3 Tbsp. soy sauce
- 2 Tbsp. vegetable oil
- 1/2 tsp. black pepper
- Preheat grill to medium.
- Whisk soy sauce, pepper and vegetable oil together. Brush mixture all over salmon and let rest about 30 minutes.
- Brush grill with oil to prevent sticking and put salmon onto preheated grill. Cook about 7 minutes per side, or until cooked through. When done, pull salmon from grill and tent with foil.
- While the salmon cooks, prepare the sauce.
- In a large sauté pan, heat butter and oil until bubbling. Add asparagus, garlic and seasonings. Move around pan to sauté for about 5 to 7 minutes or until asparagus is very tender. Remove from heat
- Transfer asparagus mixture to a food processor and purée. (Keep the sauté pan out.) Add Parmesan cheese and lemon juice to the mixture and blend thoroughly.
- Add cream and chicken stock to sauté pan and warm over low heat.
- Transfer asparagus mixture to warm cream and whisk together. Taste for seasoning and simmer for 2 to 3 minutes
- Spoon warm sauce over salmon.