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Crispy Salmon with Green Herb-Caper Sauce with Asparagus Cheese Puffs (Bobby Flay) Recipe

Crispy Salmon with Green Herb-Caper Sauce with Asparagus Cheese Puffs (Bobby Flay) Recipe

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Crispy Salmon with Green Herb-Caper Sauce with Asparagus Cheese Puffs (Bobby Flay)

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Ingredients:

Serving

4 (7 oz) salmon fillets, skin on
salt and freshly ground pepper
1 cup rice flour
1/2 cup water
olive oil, for searing
herb caper sauce , recipe follows
4 lemon wedges, for garnish
asparagus cheese puffs, recipe follows
1/2 cup olive oil
1/4 cup finely chopped flat-leaf parsley
1/4 cup capers
3 tbsp chopped fresh chives
2 cloves garlic, finely chopped
1 tsp chopped fresh thyme
1 tsp chopped fresh oregano
1 tsp chopped fresh rosemary
salt and freshly ground pepper
2 tbsp fresh lemon juice
1/2 lb fresh asparagus, trimmed, cut into 1/4-inch pieces and blanched
3/4 cup milk
5 tbsp unsalted butter, cut into small pieces
1/2 tsp salt
3/4 cup all-purpose flour
1/4 tsp curry powder
pinch cayenne
3 large eggs
1 cup coarsely grated manchego
1/2 cup finely grated parmigiano-reggiano

Directions:

Season fillets with salt and pepper, to taste. Combine rice flour with water to make a light loose batter. Heat a large skillet with about 1/4-inch of olive oil. Coat fillets with batter, place meat side down, and sear until golden brown about 2 to 3 minutes. Turn over and sear the skin side for 1 to 2 minutes.
Immediately plate and drizzle each fillet with the Herb Caper Sauce. Serve with a lemon wedge.
Serve the salmon with Asparagus Cheese Puffs.
Herb-Caper Sauce:
Combine all ingredients, except for the lemon juice, in a medium bowl and season with salt and pepper. Whisk in the lemon juice just before serving.
Asparagus Cheese Puffs:
Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
Bring milk and butter to a boil in a medium saucepan over medium high heat. Combine salt, flour, curry, and cayenne in a small bowl. Remove the milk from the heat and add the flour mixture. Mix with a wooden spoon until the mixture thickens and pulls away from the sides. Place pan back on the heat and cook for about 20 to 30 seconds until the mixture becomes a little dry. Scrape the mixture into a large bowl and let cool slightly. Add the eggs, 1 at a time, adding another only when the previous has been incorporated. Add the asparagus and both cheeses to the dough and mix until combined. Season with salt and pepper.
Spoon rounded tablespoons of the mixture onto the sheet pan. Bake in the middle of the oven until golden brown, about 15 to 20 minutes. Remove the puffs from the parchment and serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1103.45 Kcal (4620 kJ)
Calories from fat	696.24 Kcal
		% Daily Value*
Total Fat	77.36g	119%
Cholesterol	292.02mg	97%
Sodium	1251.81mg	52%
Potassium	452.89mg	10%
Total Carbs	57.12g	19%
Sugars	3.99g	16%
Dietary Fiber	3.52g	14%
Protein	44.49g	89%
Vitamin C	17.6mg	29%
Vitamin A	0.2mg	6%
Iron	3.1mg	17%
Calcium	777.7mg	78%

Amount Per 100 g
Calories	257.95 Kcal (1080 kJ)
Calories from fat	162.76 Kcal
		% Daily Value*
Total Fat	18.08g	119%
Cholesterol	68.27mg	97%
Sodium	292.64mg	52%
Potassium	105.87mg	10%
Total Carbs	13.35g	19%
Sugars	0.93g	16%
Dietary Fiber	0.82g	14%
Protein	10.4g	89%
Vitamin C	4.1mg	29%
Iron	0.7mg	17%
Calcium	181.8mg	78%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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