Crisp-skin fish with asparagus

Name: Crisp-skin fish with asparagus
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 24 thin asparagus spears; 2 ripe tomatoes; 1 Tbsp extra-virgin olive oil; 142 grams salmon fillets, each about 140g; 3 Tbsps extra-virgin olive oil; 1 Tbsp black olives; 1 Tbsp capers, rinsed; 2 Tbsps parsley leaves

If you want to add more gluten free, dairy free, paleolithic, and primal recipes to your recipe box, Crisp-skin fish with asparagus might be A mixture of capers, tomatoes, salmon fillets, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 40 minutes. Users who liked this recipe also liked Crisp Pickled Silver Skin Onions, How to cook: Vegan crisp tofu skin fingers with spicy honey-lemon-ginger sauce, and How to cook: Ovo-lacto vegetarian crisp tofu skin, mixed vegetables and quail eggs with sweet and sour sauce.

Instructions

Snap the woody ends off the asparagus, and discard.

Ingredients you will need

Asparagus

Cut the tomatoes in half, spoon out and discard the seeds. Finely slice the tomato flesh, then cut into small dice. Set both asparagus and tomatoes aside.

Ingredients you will need

Asparagus

Tomato

Seeds

Heat the 1 tbsp olive oil in a large frying pan. Season the fish with salt and pepper, and cook skin-side down over medium heat for about 3-4 minutes, gently pressing, until skin is crisped and golden. Turn and cook the other side for 3-4 minutes, depending on the thickness, until cooked.

Ingredients you will need

Salt And Pepper

Olive Oil

Fish

Equipment you will use

Frying Pan

Meanwhile, cook the asparagus in simmering salted water for 3-4 minutes.

Ingredients you will need

Asparagus

Water

Drain well. For the dressing, gently warm the 3 tbsp olive oil in a small saucepan with the tomatoes, olives, capers and parsley leaves. Toss the asparagus in a little of the dressing. Arrange the asparagus on each of four warmed dinner plates, top with the fish, and spoon the warm tomato dressing around the fish.

Ingredients you will need

Parsley

Asparagus

Olive Oil

Tomato

Capers

Olives

Fish

Equipment you will use

Sauce Pan

Equipment

Frying Pan

Sauce Pan

Ingredients

Servings:

thin asparagus spears 2

ripe tomatoes 1Tbsp

extra-virgin olive oil 142grams

salmon fillets, each about 140g 3Tbsps

extra-virgin olive oil 1Tbsp

black olives 1Tbsp

capers, rinsed 2Tbsps

parsley leaves

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try St. Michael-Eppan Anger Pinot Grigio. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 23 dollars per bottle.