California Farm Asparagus Salmon Crumble in Orange Butter
Special spring weekend dinner. Green spring asparagus and oranges are ripe at the same time here in California, around end of February. This dish is flavored with orange liqueur we made the year before. We used salmon crumble portions and orange juice butter sauce. We use ghee butter because it doesnt splatter.
California Farm Asparagus Salmon Crumble in Orange Butter
Special spring weekend dinner. Green spring asparagus and oranges are ripe at the same time here in California, around end of February. This dish is flavored with orange liqueur we made the year before. We used salmon crumble portions and orange juice butter sauce. We use ghee butter because it doesnt splatter.
Cooking Instructions
- 1
Make quick salmon crumble. Use sprinkle of flaked seasalt to rub on flesh side of 2 pound filet of atlantic salmon, rub skin side with olive oil. Bake in airfryer at 400F degrees on baking tray till flakey, about 15 minutes, till flakes are loose with fork. Scrape salmon off the skin with fork, crumble, make eight half cup portions wrapped individually in shrinkwrap, use two, keep six frozen in ziplock freezer bag for future use. Skin goes to cat.
- 2
Blanch the asparagus. Sprinkle 1Tsp flaked seasalt over the asparagus stalks in baking dish, after snapping off the woody ends, and snipping half of the very asparagus tips. Pour boiling water over. Let stand 3 minutes. Set aside asparagus water, woody ends and asparagus tips to make asparagus broth soup later.
- 3
Make julienne from the orange peels. Quarter the peels, scrape the bitter white pith off inside with a spoon. Julienne means make very thin slivers, as wide as the scraped peel is thick. Cook the slivers in the ghee butter with orange juice, some cointreau liqueur in cast iron sauce pan till the slivers have absorbed the flavors and are soft, about 15 minutes.
- 4
Add 2 portions salmon crumble to asparagus. Drizzle julienne butter orange sauce over the asparagus. Arrange peels evenly. Broil 10 minutes in airfryer at 450 F degrees.
- 5
Decorate grilled asparagus with fresh orange slices and garnish with freshly chopped cilantro. Fresh chopped cilantro with fresh orange slices is a surprisingly delicious combination. Drizzle cointreau liqueur over, serve. Enjoy.
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