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Dinner for One: Salmon Unilateral with Asparagus and Mushrooms

October 31, 2011

Remember that delicious miso butter I made a little while ago (Miso Butter Recipe Here)?  Well, one of the best parts that I forgot to mention about that butter is that it keeps in the refrigerator for a long time, making it a very versatile thing to keep handy.

As it turns out, the miso butter goes as well with seafood as it does with poached egg.  I started dinner with a 6-ounce portion of salmon with the skin removed.  Instead of grilling, I slowly poach it in a thin layer of liquid in a shallow pan until it is opaque and warm to touch.  I chose a cup of white wine that I had handy from the weekend as the poaching liquid and the wine perfumed the entire kitchen as it gently bubbled away on medium with the salmon.  I grilled the mushrooms and asparagus while the salmon cooked and the whole meal took merely 7 minutes (the time it took to poach the salmon to a perfect medium rare).  Spread a thin layer of miso butter on a plate and top with the vegetables and salmon and sprinkle with chives.  Bon Appetite!

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