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Asparagus Stuffed Salmon

by chef
- Lexington Brass

  • MIN
  • 450 CAL
  • EASY
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RECAP STEP #
Pour the stock into a pan and bring to a boil on medium-high heat. Add the butter and the corn grits to the stock, and whisk with a fork.
TURN OFF STEP-BY-STEP MODE
KITCHEN TIPS
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Fill 3/4 of a large saucepan with water and bring to a boil. Meanwhile...
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MUSTARD SAUCE In a small bowl, add: the creme fraiche, the moutarde à l'ancienne, the dijon mustard and the juice of 1/2 the lemons. Mix until well-combined and set aside.
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TOMATO SALAD In a large bowl, add: 2/3 of the olive oil, the basil (chop roughly), the tarragon (slice thinly), the ginger (peel with a spoon and mince), the red chili flakes, the heirloom tomatoes (cut into 1/2-inch dice) and the juice of the remaining lemons. Stir to combine and set aside.
TOMATO SALAD In a large bowl, add: 3/4 of the olive oil, the basil (chop roughly), the tarragon (slice thinly), the ginger (peel with a spoon and mince), the red chili flakes, the heirloom tomatoes (cut into 1/2-inch dice) and the juice of the remaining lemons. Stir to combine and set aside.
TOMATO SALAD In a large bowl, add: 4/5 of the olive oil, the basil (chop roughly), the tarragon (slice thinly), the ginger (peel with a spoon and mince), the red chili flakes, the heirloom tomatoes (cut into 1/2-inch dice) and the juice of the remaining lemons. Stir to combine and set aside.
TOMATO SALAD In a large bowl, add: 5/6 of the olive oil, the basil (chop roughly), the tarragon (slice thinly), the ginger (peel with a spoon and mince), the red chili flakes, the heirloom tomatoes (cut into 1/2-inch dice) and the juice of the remaining lemons. Stir to combine and set aside.
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SALMON PREP With a sharp knife, make a horizontal slit in the center of each piece of salmon.
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ASPARAGUS When the water comes to a boil, add the asparagus and 1/2 of the salt. Cook for 4 min until tender. Cool them down in a bowl of cold water. Dry them with a paper towel.
TIP
Pierce the asparagus with a knife to find out if it is tender.
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STUFFING Put the asparagus in the tomato bowl to coat it with its dressing. Stuff each salmon filet with the asparagus. Cut off the tips that stick out. Rinse, slice and add them back to the tomato bowl. Season the filet with 1/2 the salt.
TIP
Stuffing the salmon with asparagus will enable the fish to cook with a unique flavor and the asparagus to be perfectly cooked.
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COOKING In a frying pan, heat the olive oil over medium-high heat for 30 sec. Cook the salmon filets in the pan, skin side down, for 1 min until the skin is crispy. Add the vegetable stock and cover with a lid. Cook for 5 min until the salmon filets are tender.
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PLATING Put a large spoonful of the mustard sauce in the center of the serving plate. Place the salmon filet on top. Pour some of the frying pan's sauce on top. Garnish with the tomato salad.
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Executive Chef
Lexington Brass Midtown East, NYC
Interview
5-min with Chris
You obviously love cooking why?
I started as a dishwasher in a restaurant and I made a pie one day and discovered something completely new. I loved so much the contact with fresh products that I wanted to become a chef.
What restaurants did you work at before Lexington Brass?
When I moved to NYC in 2001, I started working at DB Bistrot under the direction of chef Daniel Boulud. Then I moved to London to work for Gordon Ramsay at Connaugh where I oversaw seven other chefs. I also worked at the North Gate Tavern and The Junction Tavern, two award- winning gastropubs in London. When I moved back to NYC, I become the Executive Sous Chef Calle Ocho in 2004. I then became the Executive Chef at BLT Prime in New York City, working closely with chef Laurent Tourondel.
You love French cuisine, don't you?
I've always been a huge French cuisine fan, but I refined my French techniques a few years ago. But in spring 2010, I accepted the position as Executive Chef for the debut of LYON. I traveled throughout Lyon, France with co-owners Francois Latapie and Penny Bradley to experience the authentic bouchons and Lyonnaise cuisine first-hand which inspired the menu at LYON featuring authentic Lyonnaise dishes.
Tell us more about your journey?
Finding myself. I absorbed the most information I could from each restaurant and all of the people I worked with. Then I started managing because I love teaching to my staff what I learned. I consider my kitchen as a sport team and I manage it as a coach and a team member. At Lexington Brass we created a unique menu taking a chance and a new approach to the food, which our customers greatly appreciate. We have to run it as a business but we still want it to reflect our passion for good products and good food.
Anything you would like to add?
Don’t over-think cooking. It’s simply good products cooked well. Just enjoy the process.
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This is a classic dish, but with a modern twist. The asparagus cooks perfectly inside the salmon and...
MORE
This is a classic dish, but with a modern twist. The asparagus cooks perfectly inside the salmon and the creamy sauce pairs beautifully.
2
$15
4
$14
6
$13
8
$12
Total for 2 Servings
$30
ORDER INGREDIENTS
Ingredients
what we deliver
  • 2 fillets of Fresh Salmon
  • 1.5 lb. of Heirloom Tomatoes
  • 1 bunch of Green Asparagus
  • 1 tsp. of Tarragon
  • 2 tsp. of Ginger
  • 1/4 bunch of Basil
  • 1 Lemon
  • 1 tsp. of Red Chili Flakes
  • 2 cups of Vegetable Stock
  • 1/4 cup of Moutarde à L'ancienne
  • 1/4 cup of Dijon Mustard
  • 1/2 cup of Creme Fraiche
  • 4 tsp. of Extra Virgin Olive Oil
  • 1 tsp. of Kosher Salt
  • 4 fillets of Fresh Salmon
  • 2 lb. of Heirloom Tomatoes
  • 1 bunch of Green Asparagus
  • 2 tsp. of Tarragon
  • 3 tsp. of Ginger
  • 1/2 bunch of Basil
  • 2 Lemon
  • 1.5 tsp. of Red Chili Flakes
  • 2 cups of Vegetable Stock
  • 1/2 cup of Moutarde à L'ancienne
  • 1/2 cup of Dijon Mustard
  • 1 cup of Creme Fraiche
  • 6 tsp. of Extra Virgin Olive Oil
  • 1.5 tsp. of Kosher Salt
  • 6 fillets of Fresh Salmon
  • 2.5 lb. of Heirloom Tomatoes
  • 1.5 bunch of Green Asparagus
  • 3 tsp. of Tarragon
  • 4 tsp. of Ginger
  • 1 bunch of Basil
  • 3 Lemon
  • 2 tsp. of Red Chili Flakes
  • 2 cups of Vegetable Stock
  • 1 cup of Moutarde à L'ancienne
  • 1 cup of Dijon Mustard
  • 1.5 cup of Creme Fraiche
  • 8 tsp. of Extra Virgin Olive Oil
  • 2 tsp. of Kosher Salt
  • 8 fillets of Fresh Salmon
  • 3 lb. of Heirloom Tomatoes
  • 2 bunches of Green Asparagus
  • 4 tsp. of Tarragon
  • 5 tsp. of Ginger
  • 1.5 bunch Basil
  • 4 Lemon
  • 2.5 tsp. of Red Chili Flakes
  • 2 cups of Vegetable Stock
  • 1.5 cup of Moutarde à L'ancienne
  • 1.5 cup of Dijon Mustard
  • 2 cups of Creme Fraiche
  • 10 tsp. of Extra Virgin Olive Oil
  • 2.5 tsp. of Kosher Salt
Utensils
what you need
  • 1 Frying Pan
  • 1 Saucepan
  • 1 Frying Pan
  • 1 Saucepan
  • 1 Saucepan
  • 2 Frying Pan
  • 2 Frying Pan
  • 1 Saucepan

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