Pan-Seared Salmon with Asparagus and Ginger-Soy Sauce

This recipe is from Chef Curtis Stone, published in Winn Dixie Flavor, a magazine of recipes and seafood inspiration. He said that "the great thing about seafood is how fast it is to prepare". He's absolutely right! It is easy and tasty, which is my kind of meal. It is ready on the table in or about 20 minutes. 

This salmon dish is not only healthy but really delicious and the ginger-soy sauce is flavorful. I love drizzling the left over sauce on the rice...yummy! So if you love salmon and you love sesame, then this recipe will become your favorite. 

PAN-SEARED SALMON WITH ASPARAGUS AND GINGER-SOY SAUCE
Serves 4 

INGREDIENTS:

1/2 cup soy sauce

1 1/2 tablespoons fresh lemon juice

1/2 teaspoon sesame oil

1 (1-inch) piece fresh ginger, peeled

1 pound medium asparagus, tough ends trimmed

3 tablespoons olive oil, divided

4 skinless salmon fillets (5 oz each)

1 1/2 cups freshly steamed brown or (white) rice, for serving

1 tablespoon sesame seeds, toasted

*Note: Ginger-soy sauce can be made up to 1 day ahead, covered, and refrigerated. Bring to room temperature before serving.

Directions

1. Preheat oven to 450°F. In a small serving bowl, whisk soy sauce, lemon juice, and sesame oil. Using a fine grater, grate ginger into soy mixture. Set ginger-soy sauce aside.

2. Toss the asparagus with 2 tablespoons olive oil on baking sheet and season with salt and pepper. Spread asparagus in single layer over baking sheet. Roast, turning as needed, 8 minutes, or until crisp-tender.

3. Meanwhile, add 1 tablespoon oil to large heavy nonstick skillet and heat over medium-high heat until oil shimmers. Add salmon and cook 3 minutes, or until salmon is golden. Turn salmon over and cook 3 minutes, or until it is mostly opaque, with rosy center.

4. Divide rice, salmon and asparagus among four plates. Sprinkle with sesame seeds and serve with ginger-soy sauce.

Enjoy!

Recipe from Chef Curtis Stone