Ingredients
150 g salmon filet
200 g asparagus
5 g capers
2 tbsp heavy whipping cream
2 tbsp water
10 g red onion, diced
10 g garlic
45 g butter
½ tsp lemon zest
1 tbsp lemon juice
1 tsp parsley
salt and pepper, to taste
Preparation
Prepare the asparagus by chopping off the bottom woody part of the asparagus.
Heat 1 tablespoon of butter in the pan and add in the garlic.
Once the butter has melted and the garlic is tarting to brown add in the asparagus and season with salt and pepper.
Add in about 50 milliliters of water and cover and cook with the lid on for about 4 to 5 minutes.
After 4 to 5 minutes the water will evaporate. Cook the asparagus till it’s perfectly tender and has some color on it.
Remove the asparagus and set it aside.
In the same pan add 1 tablespoon of butter and while it melts season the salmon filet with salt and pepper and then place it in the frying pan.
Cook for about 3 to 4 minutes each side till it’s perfectly cooked all the way through or to your liking. Remove and set the fish aside.
Then add the remaining butter to the pan along with the red onion and fry.
Add in the lemon zest, lemon juice, capers and 2 tablespoons of water.
Mix well and let it cook for 1 minute. Then add in the heavy cream and if it’s too thick add some more water.
Taste and season as required and finish the sauce with some fresh parsley. Serve the fish over a bed of asparagus and pour the sauce right over it.
