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Out in Annie's garden the asparagus are shooting up quickly, standing up so straight and tall, just waiting to be broken off, cooked and enjoyed. There are so many easy ways to prepare asparagus, roasting, steaming, sautéing...but I have decided to pan sear a salmon filet today so I am going to prepare the asparagus in the same pan for ease. Topped off with an Orange-Pistachio Pesto, (my friend and co-chef, Kathleen is sharing her recipe for this special sauce that is a favorite at Wren Catering) this dish cooks up in just 20 minutes and is fancy enough to serve for a spring dinner party or even an Easter feast! Sautéed Asparagus 1 # asparagus spears, broken at the bend point 2 T unsalted butter salt + pepper Melt the butter in a large skillet until bubbly. Add the asparagus, sprinkle with salt and pepper and cook over medium heat for 3-4 minutes, (depending on the thickness) browning slightly, until you can pierce easily with a sharp knife. Take out and set aside on a sheet pan and let come to room temp or keep warm in a 200 degree oven. Pan-seared Salmon Filet 4 - 8 oz salmon filet, skin off, about 1" thick at the center 2 T unsalted butter 2 T olive oil salt + pepper Pull any bones out of the salmon filets and place the salmon on a plate. Sprinkle 1 T olive oil over the filets and massage on all sides to distribute then sprinkle with salt and pepper. In the same large frying pan, set over medium heat add the butter and the rest of the oil and heat until melted and sizzling. Add the filets, top side down and cook for 2 minutes, then turn the heat to low and continue to cook for 3 more minutes. Turn over and cook for 5 minutes more. Remove the salmon from the pan to a platter and allow to rest for a few minutes before (if) plating. Serve atop the asparagus and spoon some of the pesto on top. Orange-Pistachio Pesto 1 c toasted pistachios 2 T lemon juice 1/3 c olive oil grated zest of one orange 1/4 c fresh orange juice Place pistachios in the food processor, purée. Add the rest of the ingredients and blend until smooth. Feel free to try using other nuts such as almonds or hazelnuts for a different flavor direction. This sauce is equally good on chicken, pork or veggies. Note: This sauce is vegan so spoil your vegan friends. |
Cheers!As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical. Categories
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"Love your recipes! Pat made your avocado toast a few weeks ago, delish! I'm taking them to a party in a few weeks, although the mushroom crostata looks pretty darn good!"
—Thanks, Melody Archives
September 2020
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