Great light summer dish!

Nothing worse than slaving away in the kitchen on a hot summer's day. Tonight, my mother made this meal and it was divine! The best part is, she said it was simple and easy!

This recipe comes from the magazine, Cooking for Two 2011.

Pan-Seared Salmon with Asparagus and Herb Vinaigrette (serves 2)
-I am allergic to salmon and we made this dish with Halibut and it's just as fantastic!

*Note: To ensure even cooking, try to buy the fish that has the same thickness and size throughout.  The last thing you want is your piece to be dry and your friend's raw!
For asparagus, buy the stem that is at least 1/2 inch thick near the base.  My mom used pencil thin and it still tasted great!

RECIPE:

2 (6 ounce) center-cut fish fillets. Salt and pepper
1/4 cup Olive oil
1 Tablespoon unsalted butter
1 Bunch thick asparagus, tough end trimmed
1 small shallot, minced (chopped VERY FINELY!)
4 teaspoons fresh lemon juice
2 teaspoons minced fresh parsley
1/2 teaspoon Dijon mustard.

1) Pat fish dry with paper towels and season with salt and pepper. Heat 2 teaspoons oil in 10 inch skillet over medium high heat. Cook until well browned (5 minutes
2) Flip fish over, reduce heat to medium and continue to cook until center of thickest part of fillets is still translucent when cut into with paring knife.  Transfer fish to platter, tent loosely with foil and let rest while you cook the asparagus.
3) Wipe skillet, add butter and 1 teaspoon more oil, and heat over medium heat until butter melts.  Add half of the asparagus to skillet with tips pointed in one direction and add remaining spears with tips pointed to the opposite direction. Sprinkle with 1/8 teaspoon of salt and gently shake asparagus into even layer.
4) Cover and cook until spears are bright green and still crisp, about 5 min. Uncover, increase heat to high, and continue to cook unti spears are tender and well browned on 1 side to 5-7minutes. Ensure all is browned
5) Whisk remaining 3 tablespoons oil, shallot, lemon juice, parsley, and mustard together in small bowl and season with salt and pepper to taste.  Drizzle over fish and asparagus and Bon appetite!

This meal was loved by all and the dressing speaks for itself! It's a great simple recipe that will really impress your guests!