1 cup clam juice, fish stock, chicken stock, or chicken broth
2 cups 1-1/2-inch-long pieces asparagus
1 cup cherry tomatoes, halved
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon lemon jui ce
Fresh thyme sprigs (optional)
Instructions
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish fillets. Season fish with kosher salt and pepper. Set aside.
2. In a large skillet heat 1 tablespoon of the olive oil over medium heat. Add mushrooms; cook about 5 minutes or until golden brown. Add onion, garlic, and thyme; cook until mushrooms are tender, stirring occasionally. Add wine. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until liquid is reduced to 1/4 cup.
3. Add clam juice. Return to boiling; reduce heat. Simmer, uncovered, about 15 minutes more or until liquid is reduced to 3/4 cup. Add the asparagus. Cover and cook about 3 minutes or until asparagus is crisp-tender. Stir in tomatoes, parsley, and lemon juice. Season to taste with kosher salt and pepper. Transfer to a serving platter and keep warm.
4. In the same skillet heat the remaining 1 tablespoon olive oil over medium heat. Add salmon; cook for 4 to 6 minutes per 1/2-inch thickness of salmon or until salmon flakes easily when tested with a fork, turning once. Serve salmon over vegetable mixture. If desired, garnish with fresh thyme. Makes 4 servings.