On Tuesday, April 12, I made "Salmon with Asparagus and Herb Dressing" from America's Test Kitchen's "The Complete Cooking for Two Cookbook" (p. 178).
The Process: This recipe was very quick. I over-seared the salmon a bit, and the smoke throughout my house was a bit extreme. Perhaps this was partly due to the fact that I only made one salmon filet, but I believe it's mostly due to too much oil and too high a cooking temperature. Next time I make this I should start the frying pan on medium, then reduce to medium-low when cooking the other side of the filet, and also check the salmon earlier in the process. I will try using a different skillet as well. I also was not a fan of making asparagus this way. I understand they caution against using asparagus that is too thin, as it will over-cook. But even if I cook thicker asparagus for a shorter period of time, I still don't think I'll like it prepared this way as much as just basic steamed or grilled asparagus. So I will make that change next time as well.
The Verdict: 8 out of 10. I need to make it again and improve upon it.
The Cost: approx $8 for 1 serving.
The Process: This recipe was very quick. I over-seared the salmon a bit, and the smoke throughout my house was a bit extreme. Perhaps this was partly due to the fact that I only made one salmon filet, but I believe it's mostly due to too much oil and too high a cooking temperature. Next time I make this I should start the frying pan on medium, then reduce to medium-low when cooking the other side of the filet, and also check the salmon earlier in the process. I will try using a different skillet as well. I also was not a fan of making asparagus this way. I understand they caution against using asparagus that is too thin, as it will over-cook. But even if I cook thicker asparagus for a shorter period of time, I still don't think I'll like it prepared this way as much as just basic steamed or grilled asparagus. So I will make that change next time as well.
The Verdict: 8 out of 10. I need to make it again and improve upon it.
The Cost: approx $8 for 1 serving.
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| 6-ounce skin-on salmon filet |
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| Patting the salmon dry with a paper towel |
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| Seasoning the filet with salt & pepper |
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| Searing the underside of the filet in a little olive oil over medium-high heat |
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| Trimming the asparagus |
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| Preparing the dressing while the filet cooks, starting with some olive oil... |
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| Squeezing fresh lemon juice for the dressing |
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| I seared the salmon for a minute less than instructed, but it was still a bit over-seared. |
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| After setting aside the cooked salmon, I added butter and a little olive oil to the hot pan |
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| Adding the trimmed asparagus to the pan |
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| Washing and drying the fresh basil |
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| Mincing the fresh basil |
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| Mincing half a shallot |
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| Mixing together the dressing |
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| Close-up of the salmon -- although I obviously over-seared both sides, the flavor was delicious |
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| The finished dish, complete with a side of mashed potatoes |
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| Cross-section of the salmon |
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