As a general rule, Nathan and I don’t cook on Friday nights. We both come home, do a face plant on the couch and eat pizza or a bag o’ pasta dinner because it’s quick, easy, and generates no dirty dishes. However, this past Friday was the first day that really felt like spring and the beautiful evening deserved a special spring kick-off meal. A fresh and tasty dish doesn’t have to be time consuming or complicated and this salmon recipe is proof. It requires only one pan and bakes for around 10 minutes. The asparagus is the perfect spring vegetable and it roasts in the oven right alongside the salmon. Garlic infused rice rounds out the meal and everything is ready to eat in a half-hour. Maybe we’ll be inspired to cook on Fridays more often?
This Chilean Sauvignon Blanc is far superior to California versions that I have tasted. I’m not sure if Chilean Sauvignon Blancs are generally better than their California counterparts but I will do more research and let you know! This wine is light and citrusy while still presenting a full body that stood up well to the strong and savory flavors in the salmon. The lime in the wine and the salmon complemented each other well and this is overall a refreshing sping wine.
Hitachino Nest White Ale was a perfect beer to pair with this salmon and its glaze. This relatively light witbier has hints of nutmeg, cinnamon, and orange that complimented the brown sugar and soy sauce in the glaze well.
Glazed Salmon and Asparagus
1 1/2 Tablespoons brown sugar
1 Tablespoon soy sauce
1 Tbs. Bourbon
1 Tbs. freshly squeezed lime juice
1 Tsp. freshly grated ginger
2 garlic cloves, minced
Pinch of freshly ground black pepper
1 fillet of salmon (approximately 12 ounces)
Crushed red pepper for garnish
Fresh basil for garnish
Heat broiler. Combine first five ingredients and whisk together in a small bowl.
Cook the rice according to package directions (we use a rice cooker) with 1 clove of crushed garlic and 1 tablespoon of butter.
Place salmon, asparagus, and onion on a rimmed baking sheet. Drizzle with olive oil and season with freshly ground salt and pepper. Brush salmon with half of the glaze.
Broil, spooning the remainder of the glaze over the salmon during the last two minutes of cooking until the salmon is opaque throughout, 8-10 minutes.
Serve alongside the asparagus and red onion.