Sockeye Salmon with Lemon Buerre Blanc Sauce and Asparagus

1. Start heating water in a pot for boiling/steaming trimmed asparagus.
2. Make Lemon Buerre Sauce (see below for exact ingredients)
3. Over med-high heat boil wine, vinegar and shallots until reduced to 1 Tbsp liquid. 
4. Add heavy cream and lemon, boil for 1 minute. 
5. Reduce heat to low and add a few cold cubes of butter whisking constantly.
6. Add the remaining butter cubes little by little whisking the entire time until sauce thickens and coats the back of a spoon.
7. Remove from heat and add salt and pepper to taste. 
8. Strain shallots and set aside with a lid or foil top to stay warm.
9. Add the asparagus to the boiling water or in the steamer. This can take 5-10mins to cook depending on the thickness and if you prefer al dente or well done. 
10. Add 1 Tbsp ghee to a medium pan or skillet on high heat.
11. Score the skin side of salmon to allow the fish to cook more evenly.
12. Season with salt and pepper on both sides.  
13. Add salmon to the hot skillet and sear the skin on high for about 20 seconds, flip and brown the other side for 20 seconds. 
14. Turn skillet to low and add 5 tsps of butter.
15. Cook for about 6-8mins basting the salmon several times with the melted butter. 
16. Keep an eye on the asparagus while the salmon finishes cooking. When done to your liking remove from heat and arrange on a plate with sauce.
17. Remove salmon from skillet and place over the asparagus and sauce. 
18. Garnish with additional sauce, capers or lemon zest (optional).

Sauce Ingredients

• 8oz butter, cubed and chilled
• 2 Tbsp Dry White Wine
• 2 Tbsp White Wine Vinegar
• 2.5 Tbsp Heavy Cream
• 1 TB Lemon Juice, fresh
• 1 Tbsp shallot, chopped
• Salt and pepper, to taste

Notes/Tips

Double or triple the recipe if you are cooking for more than two. Be sure to use a larger pan or skillet.