Salmon With Asparagus Sauce
|Olive oil||2 Teaspoon|
|Minced shallots||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Cooked chopped asparagus||1⁄2 Cup (8 tbs)|
|Salt||1⁄2 Teaspoon, divided|
|White pepper||1⁄4 Teaspoon, divided|
|Dijon style mustard||1⁄4 Teaspoon|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||2 Teaspoon|
In 9-inch skillet heat oil; add shallots and garlic and saute until shallots are translucent, being careful not to burn garlic.
Transfer shallot mixture to blender container.
Add asparagus, 1/4 teaspoon salt, and 1/8 teaspoon pepper and process until smooth; set aside.
Preheat oven to 400 Degree F.
In small bowl combine mayonnaise and mustard; spread on fillet and sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
Transfer salmon to 8 x 8 x 2-inch nonstick baking pan; add wine and bake until fish flakes easily when tested with a fork, about 15 minutes (exact timing will depend upon thickness of fillet).
Remove pan from oven and turn oven control to broil.
Spread asparagus puree over fish and sprinkle with cheese.
Broil just until heated through.