Ingredients

Salt
Pepper
4 Verlasso Salmon filets (5 oz each), pat dry
6 tablespoons BUSHWICK KITCHEN Hot Honey
(reserve 1 teaspoon for garnish)
1 ½ tablespoons fresh Ginger, minced
1 tablespoon Butter
4 spears of Asparagus per person
2 tablespoons of Garcia de la Cruz extra virgin olive oil
1 large lemon (zest), pinch Maldon sea salt
2 cloves Garlic, minced
2 Shallots, thinly sliced
½ lemon, juiced and zested
Italian Parsley, for garnish

Preheat oven to 450 degrees F. Season salmon with salt and pepper. In a medium bowl, stir vigorously BUSHWICK KITCHEN Hot Honey, ginger and a pinch of salt. Add Salmon, skin-side up, to this marinade. Cover, and set aside in refrigerator for 15 minutes. 

In a large skillet, heat 1 tablespoons of Garcia de La Cruz olive oil and add the asparagus.  Aim for a charring to add texture to the asparagus. Once pulled off the pan, let sit on a  plate and zest 1/4 of a large lemon, add Maldon salt and a final drizzle of the light and fruity garcia de La cruz olive oil., cooking for 6-8 minutes, or until the outsides begin to char. Reduce heat to medium, stir in the garlic and shallots, and cook for 2 minutes. Stir in lemon juice- reduce heat to low, and simmer for 8 minutes.

Brush the bottom of a baking sheet with ½ tablespoon of Extra Virgin Olive Oil. Remove salmon from marinade, and place skin-side down, on the baking sheet. Bake for 9 minutes, or up to 12 minutes for a well-done result. 

Serve Salmon skin side down with the asparagus scattered around. Finish with a  pinch of fresh lemon zest, a sprinkle of Italian Parsley, and an extra drizzle of BUSHWICK KITCHEN Hot Honey.

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