Ingredients
- 24 ounce filet of certified organic salmon or wild king salmon
- 2 tablespoon , ground fennel seeds
- 24 tablespoon pieces of medium white asparagus
- 3 ounce horseradish vinegar
- 2 tablespoon , chives, sliced very thinly
- 2 ounce Olive oil
- 2 ounce Lemon juice
Preparation
Baking Directions:
Soak the fennel in water for 10 minutes prior to cooking.
Cut the salmon into four even portions and sprinkle with salt and pepper.
Place both sides of the salmon on the grill pan for seconds so that it makes a mark.
Remove the salmon, add the soaked fennel fronds to the grill pan, place the salmon on top of the fennel fronds, season with some of the ground fennel seeds and top the fish with more fennel fronds.
The fennel should cover the filets.
Transfer the dish to the oven.
Once the salmon is cooked to your liking, place the filets on 4 separate plates.
Peel the white asparagus and cook until firm, yet tender in texture.
Toss the white asparagus and horseradish vinegar together in a separate bowl; add the chives, olive oil and season with salt and pepper.
Plate the asparagus with the salmon, pouring extra dressing over the salmon.
Serving Directions:
To make your own horseradish vinegar, steep grated horseradish in champagne vinegar until spicy, and then strain.
