Steam-Grilled Salmon and Asparagus

By by Staub
Images
Steam-Grilled Salmon and Asparagus
Serves
Makes 4 servings
Ingredients
  • 1 pound asparagus, trimmed
  • 1 teaspoon olive or vegetable oil
  • 1 tablespoon butter (optional)
  • 4 salmon filets, about 6 ounces each
  • Spray oil
  • 1 lemon
  • Salt and pepper


Procedure
To cook the asparagus: Heat the pan over medium low. While it heats, put the asparagus on a plate or in a large bowl, drizzle with oil, and toss to coat it. Add the asparagus and ¼ cup water to the pan, cover and cook until the asparagus is bright green, about 4 minutes. Uncover and increase heat to high. While cooking, turn asparagus as necessary to make grill marks, until the spears are tender, about 4 to 8 minutes. Top with dots of butter, cover and keep warm.

To cook the salmon: Return pan to medium heat. Spray the skin side of the salmon fillets with oil. Set, skin-side-down, in the pan. Add ½ cup water, cover, and cook until salmon is opaque, about 5 minutes. Uncover and cook until desired doneness, 2 minutes for rare in the middle, and up to 5 minutes for fully flaking fillets.

Serve with the asparagus; spritz everything with lemon and season with salt and pepper.

Steam-Grilled Salmon and Asparagus

By by Staub
Serves
Makes 4 servings
Ingredients
  • 1 pound asparagus, trimmed
  • 1 teaspoon olive or vegetable oil
  • 1 tablespoon butter (optional)
  • 4 salmon filets, about 6 ounces each
  • Spray oil
  • 1 lemon
  • Salt and pepper


Procedure
To cook the asparagus: Heat the pan over medium low. While it heats, put the asparagus on a plate or in a large bowl, drizzle with oil, and toss to coat it. Add the asparagus and ¼ cup water to the pan, cover and cook until the asparagus is bright green, about 4 minutes. Uncover and increase heat to high. While cooking, turn asparagus as necessary to make grill marks, until the spears are tender, about 4 to 8 minutes. Top with dots of butter, cover and keep warm.

To cook the salmon: Return pan to medium heat. Spray the skin side of the salmon fillets with oil. Set, skin-side-down, in the pan. Add ½ cup water, cover, and cook until salmon is opaque, about 5 minutes. Uncover and cook until desired doneness, 2 minutes for rare in the middle, and up to 5 minutes for fully flaking fillets.

Serve with the asparagus; spritz everything with lemon and season with salt and pepper.