With such a beautiful presentation, what’s not to love about the combination of salmon and asparagus. The idea comes from one of my favorite cookbooks, Michel Richard’s “Happy in the Kitchen” If you can get your hands on King Salmon or another one of the fattier varieties of salmon, you’ll yield the best results. The asparagus helps to keep the salmon moist as it cooks and the shared flavors are delicious! This is a great brunch entree as it’s great served at room temperature and could be baked ahead of time.
Asparagus-Stuffed Salmon with Green Goddess Dressing
For the salmon:
2 lbs of asparagus spears, cleaned and blanched
sea salt to taste
pepper to taste
1 1/2 lbs of center cut salmon filet (I prefer King Salmon)
For the dressing:
1 cup mayonnaise
1 cup fresh parsley
1 tbsp fresh tarragon leaves
1 tsp white-wine vinegar
1 garlic clove
2 anchovy fillets
Preheat the oven to 325 degrees.
To stuff the salmon: Use a pair of tweezers to remove all of the pinbones. I like to continually run my fingers “against the grain” of the fish to feel for them.
Beginning one inch from the side of the salmon fillet, use a sharp knife to cut a slit across to one inch from the other side. This will create the pocket for stuffing in the asparagus. To line the pocket, place the spears in a line along the bottom side of the cut. Then for the next layer, reverse the direction of the asparagus. This will help keep the height of all pieces even. Be careful not to over stuff the salmon as it could tear. Carefully trim the ends of the asparagus so they are flush with the edge of the salmon.
Using a very sharp knife, carefully cut the fillet into four pieces. Brush a baking sheet with olive oil and place the salmon on it. Sprinkle with salt and pepper. Place the baking sheet in the oven and cook for 10-14 minutes, depending on how well done you like your salmon.
In the mean time, make the dressing by combining all ingredients in a food-processor and blending until smooth.
Serve the salmon hot or at room temperature with the green goddess dressing on the side.