Pan-Roasted Salmon with Miso-Butter Sauce and Grilled Asparagus

Ingredients

• 3 egg yolks
• 0.25 cup apple cider vinegar
• 1 tbsp white miso
• salt (small pinch; additional salt for asparagus, amount not stated)
• 1 tbsp shallots (chopped)
• 1.5 sticks butter (for the miso-butter sauce)
• chives (chopped; amount not stated)
• salmon (skin-on fillets; amount not stated)
• butter (for basting the salmon; amount not stated)
• thyme (amount not stated)
• garlic (amount not stated)
• asparagus (amount not stated)
• black pepper (amount not stated)
• olive oil (amount not stated)

Steps

1. 1

   Add the egg yolks, apple cider vinegar, white miso, a small pinch of salt, and chopped shallots to a food processor.

2. 2

   Heat the measured butter in a saucepan until hot and bubbling.

3. 3

   With the food processor running, slowly drizzle in all of the hot butter. Continue processing until the sauce thickens.

4. 4

   Add chopped chives to the sauce.

5. 5

   Sear the salmon slowly, skin-side down, until it is about 80% cooked through.

6. 6

   Turn the salmon over and baste it with butter, thyme, and garlic.

7. 7

   Heat a grill pan until very hot.

8. 8

   In a bowl, combine the asparagus with salt, black pepper, and olive oil; mix well to coat.

9. 9

   Grill the asparagus for 2 minutes per side, until it has char marks.

10. 10

    Plate the asparagus, place the salmon on top, and pour the miso-butter sauce over the salmon. Serve.

Notes

The source does not specify salmon or asparagus quantities, the amount of butter for basting, or the amounts of chives, thyme, garlic, salt, pepper, and olive oil. Salmon searing time and heat level are not given; cook gently until it is about 80% cooked on the skin side, then turn and baste.

Nutrition per serving

• main
• dinner
• fish
• gluten-free
• pan-roasted
• grilled
• vegetable