1 medium jalapeno chile pepper, seeded and thinly sliced
1 tablespoon extra-virgin olive oil
1 pound asparagus, trimmed and thinly sliced on a diagonal, about 1/2-inch pieces
1/4 teaspoon kosher salt
1 tablespoon soy sauce
3 tablespoons lemon juice, from 1 to 2 lemons, divided
Zest of 1 lemon (1 generous teaspoon)
1 teaspoon finely grated fresh ginger
1/2 cup fresh cilantro leaves
2 teaspoons toasted sesame seeds
FOR THE SALMON 4 (4- to 5-ounce) skin-on salmon fillets
2 tablespoons toasted sesame oil, divided
Freshly ground black pepper
Lemon wedges, optional, for serving
Instructions
Step 1
Make the stir-fry- Slice 2 cloves of garlic into
thin slices. Mince or grate the remaining 1 clove.
Step 2
Heat a large, dry skillet over medium-high heat
until a drop of water sizzles on the surface. Add
the jalapeno, sliced garlic and olive oil,
stirring constantly, until the garlic just begins
to turn golden, about 2 minutes. Add the
asparagus. Sprinkle lightly with salt and cook,
tossing occasionally, until the asparagus begins
to brown around the edges, 2 to 3 minutes.
Step 3
Add the soy sauce and 2 tablespoons of the lemon
juice and cook, stirring constantly, until the
asparagus is coated in sauce, but still firm,
about 1 minute.
Add the minced garlic, lemon zest, the remaining 1
tablespoon lemon juice and the ginger. Toss to
combine and cook, continuing to toss for 1 minute,
or until ginger is fragrant.
Remove the pan from heat. Transfer the asparagus
to a platter and toss with cilantro and sesame
seeds.
Step 4
Make the salmon- Pat the salmon dry with paper
towels. Rub the sesame (or olive) oil over both
sides of each fillet. Season the skin side with a
pinch of salt.
Step 5
Heat a large nonstick skillet over medium-high
heat until a drop of water sizzles when it hits
the surface. Add the fillets, skin side up, and
cook until just lightly browned, 1 to 2 minutes.
Turn the fillets over and reduce the heat to
medium. Generously sprinkle the fillets with
ground pepper.
Step 6
Cook until the salmon looks almost cooked through,
2 to 4 minutes; you can check using the tip of a
sharp knife or just by looking at the sides of
each fillet, where you should see a slightly
darker center. The cooking time will vary
depending on the thickness of the fillet and the
desired doneness. Remove the fish from the skillet
and keep warm.
Divide the asparagus among four plates and top
each with a salmon fillet. Serve with additional
lemon on the side, if desired.
Originally Submitted
8/31/2020
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