The blogger from the following link below said...The idea came from Cook’s Illustrated. You use the asparagus spears like a “raft” to hold the pieces of salmon up out of the water. You pour a cup of water ( I used low sodium broth) into the pan and the asparagus boils while the salmon steams. Genius technique!
Her technique which intrigued me is shown in photo below.
My adventurous culinary spirit took on the recipe. It was suggested to use a 12 inch skillet but I chose to use a pot. It worked but in hindsight the skillet would have been a better choice.
One Pot Blackberry Glazed Salmon and Asparagus
Cook's notes: The recipe was adapted from apronstringsblog.com and serves two. The salmon can be glazed with a blackberry sauce under the broiler or spooned over salmon and garnished with fresh blackberries. The blackberry sauce can easily be doubled to serve more than two. And yes, it is a one pot wonder. Looks like you spent a lot of time in preparation. The blackberry sauce is a wonderful compliment to the flavor of the salmon.
- salmon skinless fillets about 8 oz.
- 1-1/2 cups low sodium chicken or vegetable broth
- 1/2 -3/4 lb. asparagus spears
- 1/4 cup blackberry jam
- 1 TB. olive oil
- 1 TB. balsamic vinegar
- 1/2 tsp. smoked paprika
- 1/2 tsp. cumin
- salt and lemon pepper to taste
- 2 large lemon slices
- 2-3 sliced onion rings
- Bring broth to a simmer in a large skillet or pot. When the broth begins to simmer, place asparagus in pan. Lay lemon and onion slices on the asparagus and then place fillets on top
- Sprinkle with salt and lemon pepper
- Cover and simmer for 8 minutes
- While salmon and asparagus are cooking prepare sauce or glaze
Blackberry sauce: combine jam, spices, vinegar and olive oil in a saucepan. Cook over low heat 1-2 minutes till blended. Spoon over cooked fillets and garnish with fresh blackberries.
Blackberry Glaze: combine jam, spices, vinegar and olive oil. Spoon over salmon fillets and broil briefly. Garnish with fresh blackberries.