This dish is almost a soup… but with a filet of crispy skin salmon. Each bite of salmon is accompanied by a flavor bomb of fresh asparagus broth. It’s crispy, fresh, tender, and delicious.
Some folks don’t like the skin on salmon. Admittedly, if it’s not crispy, neither do I. But when it’s dried well to begin with, seasoned, and cooked on the skin while basting the flesh with your butter and aromatics (herbs & garlic)…. it’s crispy goodness, and full of Omega-3.
I paired the salmon with a delicious broth of sautéed onion, garlic, asparagus, and spinach. I sautéed the veg, then added a bit of white wine to de-glaze, then chicken broth and a little cream. I added a slight squeeze of lemon and a pinch of chili flakes. I then strained it, to give it it’s silky texture and smoothness. I sautéed the tips of the asparagus separately, along with a few enoki mushrooms for that earthiness, and served those on top.