-
1
Season fillets with salt and pepper, to taste.
-
2
Combine rice flour with water to make a light loose batter.
-
3
Heat a large skillet with about 1/4-inch of olive oil.
-
4
Coat fillets with batter, place meat side down, and sear until golden brown about 2 to 3 minutes.
-
5
Turn over and sear the skin side for 1 to 2 minutes.
-
6
Immediately plate and drizzle each fillet with the Herb Caper Sauce.
-
7
Serve with a lemon wedge.
-
8
Serve the salmon with Asparagus Cheese Puffs.
-
9
Combine all ingredients, except for the lemon juice, in a medium bowl and season with salt and pepper.
-
10
Whisk in the lemon juice just before serving.
-
11
Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
-
12
Bring milk and butter to a boil in a medium saucepan over medium high heat.
-
13
Combine salt, flour, curry, and cayenne in a small bowl.
-
14
Remove the milk from the heat and add the flour mixture.
-
15
Mix with a wooden spoon until the mixture thickens and pulls away from the sides.
-
16
Place pan back on the heat and cook for about 20 to 30 seconds until the mixture becomes a little dry.
-
17
Scrape the mixture into a large bowl and let cool slightly.
-
18
Add the eggs, 1 at a time, adding another only when the previous has been incorporated.
-
19
Add the asparagus and both cheeses to the dough and mix until combined.
-
20
Season with salt and pepper.
-
21
Spoon rounded tablespoons of the mixture onto the sheet pan.
-
22
Bake in the middle of the oven until golden brown, about 15 to 20 minutes.
-
23
Remove the puffs from the parchment and serve immediately.
