Old Hippie Chef: Master Salmon Recipe July 1st, 2012

This is a simple elegant healthy meal as you will find anywhere. Simple is what I prefer. Really fresh salmon like you see here is very delicate, so handle with care. Peace.....Make Food, Not War

Master Salmon Recipe (serves 2)

Ingredienrs:
2 6 oz. salmon filets Salt and Pepper
6 lage asparagus spears 2 oz. white wine
1 cup wil rice 1 tablespoon butter
1 cup chicken stock 1 tablespoon fresh fine dill
1 tablespoon capers olive oil for cooking
4 lemon wedges

Directions:

In a small sauce pan cook the wild rice with 1 cup chicken stock and one cup water. Bring to a boil and let simmer for approximately 45 minutes.
Wash and trim the asparagus spears and place in a hot medium sized iron skillet with a tablespoon of olive oil and season the pan with salt and pepper. Cook for about 10 minutes till brown on all around, and put aside. Do not clean the skillet.
Rinse the capers under cold water and reserve for sauce.
Lightly salt and pepper the salmon filets, and in the same skillet that you cooked the asparagus place them skin side down. The skillet should be hot. Cook for 4 minutes in each side or until medium/medium well inside. Remove and let sit while you make the sauce.
Lower the heat to medium, and deglaze the pan with the white wine. Add a tablespoon or a little more of butter, lower the heat if it begins to brown too quickly, stirring with the wire whip and add the capers right at the end when the sauce has reduced to about 3 tablespoons.
Arrange your plate, and pour the sauce over the salmon.
Season the salmon with the fresh dill, adjust the food with S & P, and garnish with fresh lemon wedges.
Simple yet amazing.