Ying-Yang Roasted Salmon and Asparagus

Ying-Yang Roasted Salmon and Asparagus

  • Servings: 2
  • Difficulty: easy
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Ying-Yang Roasted Salmon and Asparagus
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The grocery store had these glorious cuts of salmon. The one I made tonight should have been for two but Jill had a meeting so I man handled it solo like Fred Flintstone. I was torn between going lemon herb, Cajun or Asian with this dish. Decided on an Asian dish that was sweet and spicy.

The flavors were great, especially the asparagus. Roasting mellowed the heat of the jalapenos a bit which allowed the flavors to harmonize. Sweet, Spicy, Tangy, Salty and Healthy.

Ingredients:

Salmon filets
3 cloves of garlic
1 tbs of fresh grated ginger
1 tbs of Sriracha
¼ cup of Soy
½ cup of Red Wine
Juice of half of lemon
2 glugs of olive oil
2 tbs of Brown sugar
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Asparagus (trimmed bottoms)
Olive oil
Kosher Salt
Pepper
Lemon juice (1/2 lemon)
1 tbs of grated ginger
1 tbs of cut fresh basil
1 jalapeno seeded and diced
1 tbs of Sriracha
1 tbs of Sugar
2 glugs of Worcestershire sauce
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Directions:
Game plan… roast the asparagus for 25-30mins and while it roasts make your sauces and prep salmon for second half of roasting. #multitasking

1. Preheat oven to 350. Trim asparagus and cover with olive oil salt and pepper. Roast for 25 mins.
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2. Make the Sauce for the Salmon. Combine everything in a small pot and simmer until reduced. 10mins and remove from heat.

3. Make your sauce for the asparagus. (starting with lemon juice and include the last 7 ingredients).

4. Oil a dish and lay your washed and dried salmon skin down. Slowly cover with about half of the sauce.

5. Lower the heat to 250 degrees. Remove the asparagus and add the sauce to it and put it back into the oven with the salmon. IMG_8880

6. Bake for about 20 -30mins depending upon the size of your filet (medium rare). Top with the extra sauce about every 10mins.

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