Asparagus Salmon
- Cuisine: French
- Course: Main Course
Summary:
This recipe calls for the best salmon fillets you can find: thick and fresh ones that won't fall apart with handling once the pin bones have been removed.
If only thin fillets are available, there are a few options to make the recipe a little more manageable. The fillet and the asparagus bundle both can be cut into four equal portions first and then stuffed, or the entire fillet can be butterflied or split completely in two, then wrapped around the salmon and secured with four pieces of kitchen twine (to be removed after grilling).
This is a demanding recipe. Its triple feat includes cutting a tunnel the length of the fillet, persuading asparagus to slip through and manipulating the skinless, stuffed fish on the grill.
4 servings
Ingredients:
For the vinaigrette- 4 asparagus spears, peeled, trimmed and cut into 2-inch pieces
- 1/4 cup water
- 2 to 4 tablespoons olive oil, plus additional to brush the salmon
- 1 teaspoon Dijon-style mustard
- 1/2 lemon (juice only)
- Pinch sugar
- Salt
- 20 (1 1/2 pounds) equally sized asparagus spears, peeled
- 1 tablespoon coarsely chopped tarragon
- Salt
- Freshly ground black pepper
- 1 (1 1/4 pounds) 8- to 9-inch-long skinless salmon fillet, preferably center-cut, pin bones removed
Directions:
For the vinaigrette: In a small pan, combine the asparagus pieces, water and 1 tablespoon of the olive oil. Place over medium heat and cook until the asparagus is tender, about 10 minutes. Remove from heat and let cool. Transfer the mixture to a blender and process until smooth. Place in a bowl and add the mustard, lemon juice, sugar, remaining olive oil and salt to taste. Whisk to blend thoroughly, and set aside.
For the salmon: Have a large bowl of ice water ready. In a metal steamer, cook the asparagus just until they are al dente, about 7 minutes. It will cook further on the grill. When it is ready, remove the steamer and place it in the ice water to stop the cooking.
When cooled, remove from the ice water and lay the asparagus on a long piece of heavy plastic wrap. Sprinkle with the chopped tarragon, salt and pepper to taste, rolling the spears to coat evenly with the seasonings. Bundle the spears so that half their tips point one way and half the other, and encase the asparagus in the wrap. Tie one end of the bundle with kitchen twine, and tether it to a table knife along its length.
Place the fillet on a work surface and use a long, thin knife to cut a center pocket through to the other cut side. Work slowly and carefully. Essentially, you are cutting a tunnel through the length of the fillet, leaving at least a 1/2-inch wall uncut on each side.
Using the tethered table knife as a guide, carefully pull the asparagus bundle through the pocket. Unwind the ends of the plastic, slide the wrap from around the asparagus and discard. The salmon should now look like a stuffed log. Place it on a plate, cover with plastic wrap and refrigerate until ready to cook.
When ready to cook the salmon, prepare the grill for indirect cooking. If it's a charcoal grill, build the fire on one side. If it's a gas grill, turn all the burners to preheat and then turn off one burner just before you begin cooking.
When the grill is ready, clean the grate with a grill brush. It is important that the grill be as clean as possible.
Carefully cut the stuffed salmon log into four equal cross-sectioned pieces. If the log pieces are not tight, tie each one around the circumference with kitchen twine to hold it together. (Be sure to remove the twine after the fish is grilled.) Brush each piece with olive oil and season with salt and pepper to taste.
Turn the bundles onto one of the narrower sides and carefully place over direct heat on the grill. After 1 minute, use a wide spatula to transfer each piece off of the direct heat and onto the cooler side of the grill, rotating the bundles 90 degrees to get a crosshatching of grill marks on the bottom side. Cover the grill and let cook to desired degree of doneness, about 10 minutes.
Spoon some of the vinaigrette on the center of each plate. Using a wide spatula, carefully transfer the salmon pieces to individual serving plates, flipping each so the crosshatched side faces up. Serve with the remaining vinaigrette on the side.
Recipe Source:
Adapted from Michel Richard of Michel Richard's Citronelle restaurant in Georgetown.
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