BAKED SALMON WITH ASPARAGUS Serves | 6 | Ingredients: 1 lime 4 Tbsp avocado oil 3 Tbsp pink peppercorn (crushed) 1 side salmon (skin off) 12 asparagus stalks (medium) ½ tsp kosher salt Directions: Set a rack in center of oven, and heat oven to 450°F. Finely grate zest from lime in small bowl, and combine zest with 2 tablespoons of oil and peppercorn. Cut lime in half and reserve. Pour mixture over salmon evenly and place on baking rack. Peel and trim asparagus. Place in bowl with 2 tablespoons of oil and ½ teaspoon of kosher salt. Toss until coated evenly. Spread asparagus alongside salmon on baking sheet.
READY IN 5 ACROSS
hen you see a whole salmon in the store, do you find yourself wondering what to do with it? The following quick and easy preparation, which involves only five ingredients beyond the fish itself, will
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DOWN
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94 LadueNews.com | March 25, 2016
help answer that question. When buying a side of salmon, incidentally, ask your fishmonger to pull the pin bones. Chef John Johnson is executive chef at River City Casino. For questions or recipe requests, email him at john.johnson@rivercity.com.
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Suggested Plating: Young spring greens with drippings from the baking pan and a touch more lime would nicely accompany this dish.
DECISIONS, DECISIONS...
Check the Ladue News classifieds for the solution
PHOTOS BY SARAH CONARD
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By Chef John Johnson, Executive Chef, River City Casino
Bake in oven for 15 to 20 minutes or until salmon is medium. Pull salmon from oven. Squeeze juice from half lime over salmon; cover with foil and let rest for 5 minutes. The fish will continue to cook after it comes out of oven.