Steam-Grilled Salmon over Green Asparagus
By Staub
Images
Serves
Makes 4 servings
Ingredients
- Béarnaise Sauce:
- 1 large shallot
- 2 sticks unsalted butter
- 2 tablespoons Champagne vinegar
- 1 tablespoon white wine
- 2 large egg yolks
- 4 sprigs tarragon
- ½ lemon
- Pepper & salt
- Asparagus:
- 5 asparagus per person
- 2 tablespoons olive oil
- ½ cup vegetable stock
- 2 lemons
- Pepper & salt
- Salmon:
- 4- to 5-ounce salmon per person
- 2 tablespoons olive oil
- ½ cup white wine
- 1 lemon
- Pepper & salt
Procedure
To make the béarnaise sauce: Remove the tarragon leaves from the stem. Mince as fine as possible. Set aside.
Peel and dice the shallot as fine as possible.
In a small saucepan add wine, vinegar, shallots and a pinch of salt. Reduce on medium heat until only ¼ is left. Strain, keep the reduction and toss the shallots.
In a small saucepan melt the butter. Cool, but make sure the butter stays liquid.
In a metal bowl mix the egg yolks with the wine and vinegar reduction until foamy/frothy. Place the bowl over a pot of barely simmering water. While whisking slowly and bit by bit add melted butter. Make sure it emulsifies! Add minced tarragon and season with salt, pepper and some lemon juice. Set aside in a warm spot to hold the sauce.
To make the asparagus:Wash the asparagus and using a chef’s knife remove the bottom end of each asparagus (1 to 1½ inch). In a metal bowl toss the asparagus with the olive oil and season with pepper and salt.
Preheat the steam grill on medium heat. Once hot, place the asparagus on the grill and grill for two minutes until grill marks appear. Turn the asparagus and add the vegetable stock and place the lid on the steam grill. Steam grill for 2 to 3 minutes or until cooked to liking. Remove the asparagus from the steam grill, and using the finest zester, season with zest of two lemons. Set aside.
To make the salmon: Pat the salmon dry. Brush the salmon with some olive oil. Season with pepper and salt. Make sure that the seasoning covers all sides.
Preheat the steam grill on medium heat. Once hot, place the salmon on the grill and grill for two minutes until grill marks appear. Turn the salmon, add the white wine and place the lid on the steam grill. Steam grill for one to two minutes or until cooked to liking.
To serve: Serve the salmon over the grilled asparagus. Finish with some béarnaise sauce.
In a small saucepan add wine, vinegar, shallots and a pinch of salt. Reduce on medium heat until only ¼ is left. Strain, keep the reduction and toss the shallots.
In a small saucepan melt the butter. Cool, but make sure the butter stays liquid.
In a metal bowl mix the egg yolks with the wine and vinegar reduction until foamy/frothy. Place the bowl over a pot of barely simmering water. While whisking slowly and bit by bit add melted butter. Make sure it emulsifies! Add minced tarragon and season with salt, pepper and some lemon juice. Set aside in a warm spot to hold the sauce.
To make the asparagus:Wash the asparagus and using a chef’s knife remove the bottom end of each asparagus (1 to 1½ inch). In a metal bowl toss the asparagus with the olive oil and season with pepper and salt.
Preheat the steam grill on medium heat. Once hot, place the asparagus on the grill and grill for two minutes until grill marks appear. Turn the asparagus and add the vegetable stock and place the lid on the steam grill. Steam grill for 2 to 3 minutes or until cooked to liking. Remove the asparagus from the steam grill, and using the finest zester, season with zest of two lemons. Set aside.
To make the salmon: Pat the salmon dry. Brush the salmon with some olive oil. Season with pepper and salt. Make sure that the seasoning covers all sides.
Preheat the steam grill on medium heat. Once hot, place the salmon on the grill and grill for two minutes until grill marks appear. Turn the salmon, add the white wine and place the lid on the steam grill. Steam grill for one to two minutes or until cooked to liking.
To serve: Serve the salmon over the grilled asparagus. Finish with some béarnaise sauce.
Steam-Grilled Salmon over Green Asparagus
By Staub
Serves
Makes 4 servings
Ingredients
- Béarnaise Sauce:
- 1 large shallot
- 2 sticks unsalted butter
- 2 tablespoons Champagne vinegar
- 1 tablespoon white wine
- 2 large egg yolks
- 4 sprigs tarragon
- ½ lemon
- Pepper & salt
- Asparagus:
- 5 asparagus per person
- 2 tablespoons olive oil
- ½ cup vegetable stock
- 2 lemons
- Pepper & salt
- Salmon:
- 4- to 5-ounce salmon per person
- 2 tablespoons olive oil
- ½ cup white wine
- 1 lemon
- Pepper & salt
Procedure
To make the béarnaise sauce: Remove the tarragon leaves from the stem. Mince as fine as possible. Set aside.
Peel and dice the shallot as fine as possible.
In a small saucepan add wine, vinegar, shallots and a pinch of salt. Reduce on medium heat until only ¼ is left. Strain, keep the reduction and toss the shallots.
In a small saucepan melt the butter. Cool, but make sure the butter stays liquid.
In a metal bowl mix the egg yolks with the wine and vinegar reduction until foamy/frothy. Place the bowl over a pot of barely simmering water. While whisking slowly and bit by bit add melted butter. Make sure it emulsifies! Add minced tarragon and season with salt, pepper and some lemon juice. Set aside in a warm spot to hold the sauce.
To make the asparagus:Wash the asparagus and using a chef’s knife remove the bottom end of each asparagus (1 to 1½ inch). In a metal bowl toss the asparagus with the olive oil and season with pepper and salt.
Preheat the steam grill on medium heat. Once hot, place the asparagus on the grill and grill for two minutes until grill marks appear. Turn the asparagus and add the vegetable stock and place the lid on the steam grill. Steam grill for 2 to 3 minutes or until cooked to liking. Remove the asparagus from the steam grill, and using the finest zester, season with zest of two lemons. Set aside.
To make the salmon: Pat the salmon dry. Brush the salmon with some olive oil. Season with pepper and salt. Make sure that the seasoning covers all sides.
Preheat the steam grill on medium heat. Once hot, place the salmon on the grill and grill for two minutes until grill marks appear. Turn the salmon, add the white wine and place the lid on the steam grill. Steam grill for one to two minutes or until cooked to liking.
To serve: Serve the salmon over the grilled asparagus. Finish with some béarnaise sauce.
In a small saucepan add wine, vinegar, shallots and a pinch of salt. Reduce on medium heat until only ¼ is left. Strain, keep the reduction and toss the shallots.
In a small saucepan melt the butter. Cool, but make sure the butter stays liquid.
In a metal bowl mix the egg yolks with the wine and vinegar reduction until foamy/frothy. Place the bowl over a pot of barely simmering water. While whisking slowly and bit by bit add melted butter. Make sure it emulsifies! Add minced tarragon and season with salt, pepper and some lemon juice. Set aside in a warm spot to hold the sauce.
To make the asparagus:Wash the asparagus and using a chef’s knife remove the bottom end of each asparagus (1 to 1½ inch). In a metal bowl toss the asparagus with the olive oil and season with pepper and salt.
Preheat the steam grill on medium heat. Once hot, place the asparagus on the grill and grill for two minutes until grill marks appear. Turn the asparagus and add the vegetable stock and place the lid on the steam grill. Steam grill for 2 to 3 minutes or until cooked to liking. Remove the asparagus from the steam grill, and using the finest zester, season with zest of two lemons. Set aside.
To make the salmon: Pat the salmon dry. Brush the salmon with some olive oil. Season with pepper and salt. Make sure that the seasoning covers all sides.
Preheat the steam grill on medium heat. Once hot, place the salmon on the grill and grill for two minutes until grill marks appear. Turn the salmon, add the white wine and place the lid on the steam grill. Steam grill for one to two minutes or until cooked to liking.
To serve: Serve the salmon over the grilled asparagus. Finish with some béarnaise sauce.