Herb Poached Salmon with Asparagus and Caper Cream Sauce

By Chris Hayes, Executive Chef of Café Reconcile

Makes 1 serving


Herb Poached Salmon:

1 6-8oz salmon filet

3 fresh basil leaves

6 stems of fresh thyme

Lemon juice 1/2 lemon

Dash of salt

1 teaspoon black pepper

3 cups water

Grilled Asparagus:

8 trimmed asparagus spears

1 tablespoon grape seed oil

Dash of salt (optional) and pepper

Caper cream Sauce (makes larger quantity; only 1-2 tablespoons is used to drizzle over fish; the rest can be refrigerated for later use):

2 tablespoons capers

4 oz heavy cream

2 tablespoons Dijon mustard

In a large sauté pan add your fresh herbs, lemon juice and 3 cups of water and bring to a boil, then add your salmon and reduce your heat to a slow simmer, letting you salmon cook for about 4 minutes before turning it over and letting it cook for another 4 minutes.

After about 8-10 minutes depending on how done you like your fish take it out of the simmering water and plate up with the asparagus and cream sauce..

Nutrition Facts per Serving:

475 calories, 18 grams fat, 4 grams saturated fat, 485 mg sodium, 7 grams carbohydrate, 1 gram fiber, 0 sugar, 43 grams protein.

Filed in: News, News with a Twist

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