Salmon is a terrific, multi-purpose food: filled with healthy fats, and so versatile, we'd even recommend keeping a few fillets in your freezer all the time. Just pull 'em out, defrost and you're all set for a quick, satisying and healthy meal. This is a perfect solution for when you've got unexpected dinner guests, or when you're simply on the fence about what recipe to tackle today.
This particular dish weds the crunch of asparagus with the depth of toasted almonds to give a sweet, smoky flavor to your veggies and an excellent contrast to subtle, meaty salmon paired with your asparagus.
Prepare the salmon
In medium sauce pot, heat salt, water, and sugar until all blended and dissolved. Allow to cook, and add deboned fish pieces to pot. Place into refrigerator, and allow to marinate for at least 1 hour. Remove fish from marinade, and dry well with paper towels.
A note about salmon pieces: Chef Michele recommends selecting 6 salmon steaks, each weighing about 150 grams.
Prepare the asparagus salad
In large sauce pot, boil generous amount of salted water, add asparagus. Allow to cook for 3-4 minutes. Drain well, and place into cold-water bath to stop internal cooking process.
Once cooled, remove from water, dry well, and slice into medium sized pieces.
Juice 1/2 lemon, set aside.
In medium mixing bowl, dress asparagus with lemon juice, salt & pepper, and allow to macerate for a few minutes at room temperature.
Prepare the dressing
Gently toast almonds in either saute pan or preheated oven. Remove from heat when slightly browned. Allow to cool, then place into blender or food processor and blend with extra-virgin olive oil until you reach a thick, smooth sauce.
Finish the dish
Heat nonstick pan over high heat, add a small amount of olive oil, and place salmon pieces into pan, skin-side down. Once the fish has crisped on one side, turn and allow to cook on the other side.
Place serving of asparagus into middle of individual serving dish. Top with cooked fish, and dress with the toasted almond sauce. Serve immediately.