Geoffrey Zakarian’s Salmon and Asparagus with Maître D’Hôtel Butter | The Kitchen | Food Network

Geoffrey reveals how to use the microwave to cook perfect, flaky salmon served with a tangy and slightly spicy butter!
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Salmon and Asparagus with Maître D’Hôtel Butter
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Easy
Total: 35 min
Active: 35 min
Yield: 4 servings

Ingredients

Maître D’Hôtel Butter:

2 oil-packed anchovies, drained
2 teaspoons prepared horseradish
1 teaspoon honey
1 teaspoon Dijon mustard
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 teaspoon lemon juice
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley

Asparagus:

1 bunch pencil-thin asparagus
2 teaspoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Zest of 1 lemon
2 tablespoons chopped fresh parsley

Salmon:

4 farm-raised skinless salmon fillets, about 5 ounces each (see Cook’s Note)
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
Lemon wedges, for garnish

Directions

For the maître d’hôtel butter: With a mortar and pestle, mash the anchovies together with the horseradish (see Cook’s Note). Add the honey, Dijon, butter, lemon juice and salt and pepper to taste. Combine to form a cohesive paste. Add the parsley and mix to combine. Set aside. If not using right away, transfer to a sheet of parchment paper or plastic wrap and, using the wrap, form it into a cylindrical shape; refrigerate until firm, about 30 minutes.

For the asparagus: Cut or snap off the woody ends of the asparagus. Place the asparagus and 1 tablespoon water in a shallow microwave-safe baking dish. Cover the dish tightly with plastic wrap. Microwave on high for 2 1/2 minutes. Remove, then drain and season with the oil, salt and pepper, lemon zest and parsley.

For the salmon: Place 2 salmon fillets in a shallow bowl or plate. Drizzle with olive oil and sprinkle with salt and pepper. Cover the bowl with plastic wrap and microwave on 50% power in 1-minute increments until the salmon is cooked to your liking, 2 to 2 1/2 minutes. Transfer to plates. Repeat with the remaining 2 fillets.

While the filets are still warm, dollop with some of the maître d’hotel butter on top and allow it to melt (save the remaining maître d’hotel butter for another use). Serve with the asparagus and lemon wedges.

Cook’s Note

For the maître d’hotel butter, if you do not own a mortar and pestle, simply mince the anchovies finely, then use a fork to combine them with the butter. Add the additional ingredients and incorporate with the fork. Aim to use farm-raised salmon here, as it has a higher fat content and will not dry out as quickly in the microwave.

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Geoffrey Zakarian’s Salmon and Asparagus with Maître D’Hôtel Butter | The Kitchen | Food Network

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