| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Shelf life, Shelf2 | 1 | Servings | ||
INGREDIENTS
| 8 | oz | Fresh salmon |
| 1 | T | Butter |
| 6 | Asparagus spears, boil 3 | |
| minutes | ||
| 1 | T | Fine diced onion |
| 1 | Lemon juice only | |
| 1 | T | N parsley |
| Salt and pepper to taste | ||
| 2 | T | Butter |
| 2 | oz | White wine, cooking wine |
INSTRUCTIONS
In 10" saute pan, melt butter. When hot add salmon and sear on both sides. Remove to 350 degree oven. Into saute pan add diced onion, lemon juice, chopped parsley, salt and pepper and white wine. Reduce liquid a little, then swirl pan and add 2 tablespoons butter (to form a light sauce). Place salmon on plate and arrange asparagus around salmon, put sauce over the top of salmon. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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