SECRETS SERVED: Asparagus Stuffed Salmon with Lemon Cream Sauce

Leading up to Easter, fish is a popular Friday night dish. Try out this salmon dish stuffed with the spring vegetable, asparagus, and a lemon fresh cream sauce from Bach Catering.

Ingredients:

• One serving of salmon
• 7 to 10 asparagus spears, steamed
• quarter cup diced red onions
• quarter cup white wine
• quarter cup heavy cream
• 1 cup butter
• 2 lemons
• salt and pepper

For the Salmon:

• Slice a small pocket in a piece of salmon.
• Take 5 to 7 steamed asparagus spears and slide them through the pocket in salmon.
• Sprinkle with kosher salt and pepper.
• Bake salmon for approximately 20 minutes at 350 degrees.

For Sauce:

• Saute a quarter cup of diced red onions in butter.
• Sprinkle a pinch of salt.
• Once tender, add a quarter cup of white wine and squeeze in the juice of two lemons.
• Add a quarter cup of heavy cream. Let reduce.
• Once reduced, slowly add in about a cup of butter, piece by piece until it melts.
• Strain the onions out of the cream sauce.

Pour cream sauce over baked lemon.

For more information on Bach Catering, visit their website here.