Lemon Butter Salmon with Fresh Asparagus
2 salmon fillets
8 pieces of asparagus, trimmed
2 tablespoons extra virgin olive oil
1 shallot, minced
2 cloves garlic, minced
1/2 cup dry white wine
Juice of 1 lemon
Zest of 1/2 lemon
4 tablespoons butter
Pat salmon fillets dry with a paper towel.
Brush salmon (both sides if skinless, flesh-side if skinned) and asparagus with olive oil and season with salt, black pepper, and Italian seasoning.
Preheat skillet to medium-high.
If salmon has skin, place in skillet flesh-side down. If skinless, place top-side down.
Place asparagus around salmon and sear 4-5 minutes.
Turn salmon and asparagus and cook another 2-3 minutes.
Remove asparagus and place on plate.
Carefully remove salmon and place on top of asparagus.
Place 1 tablespoon butter in skillet used for salmon.
Once butter is melted, add shallot and garlic.
Cook until brown, approx. 2 minutes.
Deglaze pan with wine. Scrape pan for bits of salmon, shallots, and garlic.
Squeeze lemon juice into skillet. Be sure not to let seeds fall into sauce.
Add remaining butter and cook until melted and sauce is reduced by half.
Add lemon zest and parsley.
Spoon over salmon and asparagus and garnish with fresh parsley and zest.
3 ounces mezcal
2 ounce ginger beer
1 1/2 ounce lime juice
1 1/2 ounce passion fruit purée
1 ounce agave nectar
8 slices cucumber
Add 3 slices cucumber and agave syrup to a cocktail mixer and muddle.
Add ice and all other ingredients and shake until chilled.
Strain mixture over fresh ice into tumbler.
Garnish with a slice of cucumber, candied ginger, and dust gently with chili powder.