Salmon and Asparagus with Chive Butter Sauce

Another salmon recipe??? Yes. Sorry! I just love salmon (but if anyone wants to turn me onto another fish, go ahead and try!).

This recipe is from one of my favorite books by America's Test Kitchen, The Best Simple Recipes. (*Spoiler alert* There will be a giveaway coming up soon, and this book may or may not be the prize!!)

Poaching salmon is a simple and beautiful way to cook fish. It cooks quickly, but without overcooking, leaving it moist and melt-in-your-mouth. Add some veggies, and a d-liscious sauce, and you're all set.

1 pound thick asparagus, trimmed

1 c. water

salt

4 skinless salmon fillets (I used half of a filleted salmon, cut into 2.5 fillets)

pepper

1/2 c. dry white wine

3 Tbsp. butter

2 Tbsp. chopped fresh chives (I only had green onion)

Lay asparagus in single layer on bottom of large skillet. Add water and 1/4 t. salt. Season salmon with salt and pepper and lay across asparagus spears.

Bring water to boil over high heat. Reduce heat, cover, and cook over medium heat until salmon is cooked through and asparagus is tender (salmon will flake easily when it is cooked). Remove salmon and asparagus, and keep warm.

In the juices from the salmon, add wine to skillet, increase heat to medium-high, and simmer mixture to reduce, 5 minutes. Off heat, whisk in butter and chives and season with salt and pepper. Pour sauce over salmon and asparagus. Serve.

*My note* I served this with quinoa and it was wonderful. I plated the food for each person, and then  drizzled the sauce over, not only the salmon and asparagus, but the quinoa as well.