kelly said

a recipe repository

14 March 2006

Slow-Baked Salmon with Asparagus and Honey-Onion Marmalade (Tyler Florence)

Slow-Baked Salmon with Asparagus and Honey-Onion Marmalade
Serves 2

Salmon and Asparagus
1/4 bunch fresh flat-leaf parsley
1/4 bunch fresh chives
1/4 bunch fresh tarragon
1/4 bunch fresh cilantro
1 1/2 teaspoons dry mustard
Juice of 1 lemon
1/4 cup plus 3 tablespoons canola oil
Sea salt and freshly ground black pepper
2 salmon fillets, 6 to 8 ounces each, skin removed, about 1 inch thick (6 ounces should be fine unless you are violently hungry)
1 bunch asparagus, stems trimmed (just bend the ends till they break off)

Marmalade
1 tablespoon canola oil
1 Vidalia onion, sliced
2 tablespoons orange juice
1 1/2 teaspoons honey
Sea salt and freshly ground black pepper

Preheat the oven to 250?F and line a baking pan with aluminum foil. Combine the herbs, dry mustard, lemon juice, and 1/4 cup of the canola oil in a food processor and pulse to make a puree. Season the puree with salt and pepper and set aside to let the flavors marry. Place both the fish and asparagus in a baking pan and drizzle them with the remaining 3 tablespoons of canola oil; season with salt and pepper. Bake the salmon and asparagus for 20 minutes. While they cook, make the marmalade.

Heat a skillet over medium-low heat. Coat the pan with oil and add the onion. Add a couple of tablespoons of water to help the onion break down and slowly cook it, stirring, until it caramelizes and releases natural sugars, about 20 minutes. When very soft and cooked down, stir in the orange juice and honey. Season with salt and pepper. The mixture should have the consistency of marmalade.

Remove the salmon and asparagus from the oven. Drizzle the salmon and asparagus with the herb puree and serve with the honey-onion marmalade on the side. Garnish the plate with a few fresh herbs.