Salmon, Asparagus, and the Space Center

My co-workers and I are starting to get a little more settled every day.  I made the final trip to my original office and packed the last of any further supplies and items I needed for me and the firm I am with.

Currently our home office has (between me and my coworkers) a total of 6 monitors...yes, that's correct, 6!  I am so blessed to at least have an actual dedicated room that has always served as a home office...with 3 desks.  (Little did I know that one day I would need our quaint home office to run two companies, hold college classes, and run a leadership orientation program).  Okay, well one of those desks used to be my craft/wrapping/creative table, but since I had to relinquish my main desk to one of my younger co-workers, I have now set up command central at my "table".

I am quite certain, without a doubt, that looking at all our monitors, wires everywhere, keyboards, printer, shredder, and file drawers that I could single-handedly launch a space shuttle from my craft table (desk).

Speaking of the space program, if you are tired of walking your dog seven times a day, cleaning your house the twelfth time this week, or foraging for groceries at the store, take a break and watch "Hidden Figures" on your favorite movie channel.  If you're into "based on a true story" - Kevin Costner acting - emotionally and inspiring movie...you will LOVE this flick!

As I was shopping for this recipe, the store was all out of capers because...well you know why!  I stumbled on this jar of beauty and it worked wonderfully in the recipe.  I may just change it permanently to this.  Enjoy and be well.

Salmon and Asparagus in Lemon Piccata Sauce

Courtesy of Carlsbadcravings.com

For the Salmon:

4 skinless salmon fillets

2 Tbl butter

1 Tbl olive oil

3 Tbl flour

1 tsp EACH of garlic powder, onion powder, salt, lemon pepper, and paprika

1/2 tsp EACH salt and pepper

For the Piccata Sauce:

2 Tbl butter

3 Tbl minced shallots

3-4 cloves garlic, minced

1 cup low sodium chicken broth

1/2 Tbl cornstarch

2 Tbl lemon juice

3 Tbl capers, drained

1/4 tsp pepper

pinch of salt

1 bunch asparagus, trimmed, halved

Pat fillets dry with paper towels.  Whisk flour and seasonings together in a small bowl/plate.  Add salmon and season each side.  Shake off excess flour.

Heat 1 tablespoon oil with 2 tablespoons butter in a large nonstick skillet over medium high heat.  Once hot and the butter is melted, add the salmon.

Cook salmon for 3 minutes, or until golden brown on the bottom.  Flip salmon over and cook for 2-3 minutes, or to desired doneness, then remove to a plate.  Don't wipe out the skillet.

Melt 2 tablespoons butter with the remaining drippings in the skillet.  Add shallots and saute while scraping up the drippings for 2 minutes or until softened.  Add garlic, saute 30 seconds.

Whisk chicken broth with cornstarch and add to skillet along with lemon juice, capers, salt and pepper.  Simmer for 2 minutes, stirring occasionally.

Add asparagus and simmer until crisp tender, 3-4 minutes.

Add salmon back to pan and warm through, spooning the sauce over salmon.  Serve with rice, pasta, or potatoes.

One Year Ago: Apple Pandowdy and Epic Failures
Two Years Ago: White Trash Cookies
Three Years Ago: "Clinks" Spinach Salad
Four Years Ago: Mastering The Art of Desserts and The Masters
Five Years Ago: Spicy Sausage Skillet and Home Sweet Home
Six Years Ago: Mushroom Soup for Momma's Soul