Thursday, May 8, 2014

Spring Fling: Salmon & Asparagus w/ Lemon Caper Sauce

First order of business:

Many of you have been emailing me asking if I am ok; am I alive?; what's wrong?; why aren't I receiving your daily posts any more?

I have no idea!
I am here, still cooking and posting 5 days per week!

Since I am not a tech person, and use feedburner and blogger, which is so outdated (it's amazing I have an iphone and not a rotary phone!), I don't know how to rectify this problem, however, I am counting on someone to tell me how to fix this glitch, and I promise you will start receiving my daily emails again.

Sorry for the brief interruption.
Now back to our regularly scheduled programming.

I posted this recipe back in 2008 and it was time to make it again.

Why am I always tricked into buying pretty produce?

These beautiful purple and white asparagus spears begged me to take them home.

It's so silly, because I always forget that when you cook the purple ones, they turn green, just like plain old why pay a premium for the pretty colors? They all taste the same anyway (delicious).

Use whatever color asparagus you like for this dish, but try and use local spears, which are so beautiful this month!

Roasted Salmon w/ Lemon Caper Sauce: (serves 2)


2 tbsp fresh lemon juice
1 tsp lemon zest
2 tbsp of minced shallots
1 tbsp capers, chopped
1 tsp fresh thyme leaves
2 tbsp olive oil

Make the sauce and whisk with fork. Set aside.

2 6oz. portions of salmon (ask your fish monger to remove the skin, or the asparagus will get slimy)
1 bunch of asparagus, trimmed
olive oil and kosher salt & black pepper

Lay the asparagus spears on a baking sheet and drizzle w/ olive oil and kosher salt.

Place the salmon filets on top of the asparagus and drizzle w/ more olive oil and season w/ kosher salt & black pepper.

Roast at 425F for 15 minutes.

Pour the sauce over the cooked fish and asparagus and serve.

This is the best weeknight dinner, and pretty enough for guests.......low fat, low carb, healthy, delicious, what more do you want?



Natalia B said...

I'm glad you posted a salmon recipe today, because this morning I returned from Freeman's Fish Market with fresh salmon and didn't have an idea how to prepare it. Will need to run out to get asparagus, but this is what we're having for dinner! Looks pretty too.

Ciao Chow Linda said...

This is just the kind of food I want to eat these days. I too, have bought those purple and yellow carrots (not asparagus) and they all seem to turn the same color when you cook them! By the way, I have no idea how to fix your problem, but I once lost all my subscribers too. They disappeared on feed burner, but came back a short while later.

Proud Italian Cook said...

This dish just screams healthy and it does look pretty too! I'm not crazy about the white asparagus, I bought them once and to me they had no flavor and expensive. My feedburner feed was lost once, all my subscribers gone then they came back.

Eileen said...

So easy, so beautiful, and so healthy. I'm making it this week!

Barry Martin said...

A tasty combo Stacey. Fresh local asparagus is in our stores right now - and so good! I do need to mention one thing - please use Seafood Watch by the Monterey Bay Aquarium to choose seafood - this is a well-supported and endorse by the fishing industry here in the Pacific NW and Alaska (yes those guys on TV) and the world famous Pike Place Fish Market (yes those guys who toss fish around to the delight of tourists)

Wild caught salmon is generally better for you and Alaska salmon caught at sea and frozen is actually fresher when you thaw it in your fridge than "fresh salmon" shipped to you on ice. Better restaurants in the Pac NW use frozen Alaska salmon on the menu rather than 36-48 hour old 'fresh on ice' salmon.

OK stepping off soapbox. I'm making this sauce my friend.. Dee-Lish-Us!>

Anonymous said...

So glad you posted that other people are encountering problems receiving your posts.
Not sure what's going on, but I'm not getting them either!
Miss them a lot.
Dennee in L.A.