Grilled Salmon with White Butter and Almond Asparagus

Grilled Salmon with White Butter and Almond Asparagus for Four

Ready for a scrumptious dinner party dish? Look no further than this Grilled Salmon with White Butter and Almond Asparagus. You won't believe how simple it is to prepare!

Ingredients:

• 1 chopped spring onion
• 4 cloves of garlic, minced
• 1/4 cup white wine (Chardonnay, Pinot Grigio or Sauvignon Blanc)
• 1/4 cup white wine vinegar
• 1/8 cup heavy cream
• 1 cup unsalted butter, divided (cold)
• 4 salmon fillets (6 oz or 1.8 kg each)
• 1 pound asparagus, trimmed
• 2 lemons
• Fresh dill
• Extra virgin olive oil
• 1/8 cup almond slivers, thinly sliced
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (200°C).
2. Season salmon fillets with salt, pepper, and dill, then place on a foil-lined baking sheet. Lemon slices go on top of the fillets.
3. In a small saucepan, sauté chopped spring onion over medium heat for 2 minutes. Add minced garlic, white wine, white wine vinegar, salt, and pepper. Reduce heat and let simmer until almost evaporated.
4. Blanch asparagus spears in boiling water for 2 minutes. Remove, then toss with extra virgin olive oil, sliced almonds, salt, and pepper on a foil-lined baking sheet. Roast for 10 minutes.
5. In a separate saucepan, melt 1/2 cup of butter over low heat. Stir in heavy cream. Remove from heat and gradually add remaining butter (1/2 cup), whisking constantly until smooth.
6. Transfer asparagus to the lower oven rack, then turn on the grill. Place salmon fillets on the upper rack and grill for 13-15 minutes, or until salmon is opaque.
7. Remove salmon from oven and allow to rest for a minute. Reheat white butter sauce in a saucepan (if necessary). To incorporate some lemony flavor, squeeze the juice from reserved lemon ends into the sauce.
8. Plate asparagus and salmon, then drizzle with sauce. Enjoy!

Pro Tips:

• To accurately measure and divide 230 grams of butter into essay spoons, first convert the weight to a volume measurement. One cup of butter is approximately 227 grams, so multiply 230 grams by 1.006 to get 232.7 grams, or about 1 cup and 3 tablespoons. Then, divide those 3 tablespoons into essay spoons (around 5 grams each, depending on the size of your spoon) to get 6 equivalent butter spoonfuls.
• If you don't have a digital scale, approximately 1 cup of melted butter yields 6 essay spoonfuls of about 1 1/2 tablespoons each.

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[1] Source:

[5] Enrichment data: Measure and divide 230 grams of butter into essay spoons for this Grilled Salmon recipe to achieve optimal results. Follow the tips included for a hassle-free and delicious dinner. Bon appétit!