Information
30 min
30 min
4
Few things exemplify spring more than this shaved asparagus salad with a zesty and sweet dressing. Top with silky olive oil poached yelloweye fillets for an elegant springtime dinner.
Ingredients
- For the Yelloweye:
- 4 (6-ounce) yelloweye fillets
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 cups olive oil
- For the Asparagus Salad:
- 2 pounds large asparagus spears
- 1 pint cherry tomatoes
- 3 tablespoons freshly squeezed
- lemon juice
- ¼ cup olive oil
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- Salt and pepper, to taste
Directions
SEASON YELLOWEYE
Season yelloweye fillets on both sides with salt and pepper. Rest at room temperature for 20 minutes.
MAKE ASPARAGUS SALAD
Holding the asparagus spear from the end, shave the asparagus into long, thin strips with a vegetable peeler. Place the strips in a large bowl. Slice tomatoes in half and add to the asparagus bowl.
In a small jar, combine the remaining ingredients and shake to combine. Add to asparagus and toss to coat.
POACH YELLOWEYE
Finish and Serve
Holding the asparagus spear from the end, shave the asparagus into long, thin strips with a vegetable peeler. Place the strips in a large bowl. Slice tomatoes in half and add to the asparagus bowl.
In a small jar, combine the remaining ingredients and shake to combine. Add to asparagus and toss to coat.
POACH YELLOWEYE
In a medium sized sauce pot, heat 3 cups of olive oil over medium heat until it registers 200°F. Adjust heat to low to maintain temperature. Gently submerge the fillets and cook over low heat until cooked through, about 6-7 minutes.
SERVE
Place yelloweye over salad to serve.
Ali Banks
Ali Banks grew up in the kitchen helping her mom cook. She later went to culinary school in France, and has worked in restaurants in Chicago and New York. But Ali is just as at home in Sitka as the city. In fact, she spent a summer fishing aboard the F/V Loon with Captain Marsh Skeele.
