Honey Dijon Salmon with Lemon Asparagus
1 large fillet salmon, skin still one
french dijon mustard
On medium heat, first sear the salmon on the non-skin side in a small pad of butter, seasoning with salt and pepper. Cook until a nice crust is acheived, then flip over to the skin side. Cook until the thickest part of the fillet is cooked. It should flake with a fork. For the asparagus, sautee in another pan on medium high, seasoning with salt, pepper, and minced garlic to taste. Add the juice of half a lemon about half way though. In a small bowl, mix a 1:1 ratio of real Dijon mustard and honey - don’t just buy honey mustard. Brush onto the salmon 30 seconds before taking the fish from the pan. Brush again after it’s on the plate. Bam.
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