Ingredients
Salmon:
5.25 oz. Salmon (skin removed)
1/3 cup Honey
1 Tbsp. Siracha
1 Tbsp. Olive Oil
Salt
Pepper
Asparagus:
1 bundle Asparagus
1 Tbsp. Olive Oil
Salt
Pepper
Vinaigrette & Salad:
2 Tbsp. Rice Wine Vinegar
1 large or 2 smaller cloves Garlic
½ tsp. Salt
¼ tsp. Pepper
1 Tbsp. Honey
1 Tbsp. minced Shallot
1 tsp. Sesame Seeds
3 Tbsp. Canola or Vegetable Oil
4 cups Spring Mix, chopped Romaine or desired Lettuce.
❃❃Serves 4❃❃
Preparation
Preheat broiler to high. Fill a bowl half way with ice and cold water.
Mince shallot and garlic. If lettuce needs preparation chop, wash, etc. and add to a platter or bowl.
Vinaigrette
Add rice wine vinegar, garlic, salt, pepper, shallots, sesame seeds and oil to a small mason jar and shake. Set aside in the refrigerator.
Asparagus
Cut the asparagus on the diagonal, into bite size pieces, discarding the woody ends. Add water to a saucepan and once boiling add asparagus for approximately 1 minute. Remove immediately to the bowl of ice and water. Remove from water to a paper towel to dry.
In a skillet add 1 Tbsp. oil and once heated add asparagus with a pinch of salt and a large pinch of pepper. Sauté for a couple minutes and remove from heat.
Salmon
Whisk together the honey and siracha. Salt and pepper the salmon on both sides and add the olive oil to a skillet. Once the oil is hot add the salmon and sear on the first side until the fish easily lifts from the pan to flip. Flip the salmon and generously brush a layer of the honey & siracha mixture on the top. Place under the broiler for 3 minutes. Flip after 3 minutes and generously brush the other side with the honey & siracha mixture. Again after 3 minutes flip and generously brush with the honey & siracha and flip a final time, generously coat salmon with honey & siracha and cook for 3 minutes. Remove from oven and let cool.
Assembly
This salad can be served cold or the salmon and asparagus can be slightly warm. Place salmon and asparagus evenly on top of the bed of lettuce. Add vinaigrette and toss before serving.