Herb-Crusted Salmon with Mashed Potatoes, Asparagus & Balsamic Sauce

Ingredients

For Mashed Potatoes

• 1 lb. Yukon Gold potatoes, peeled, diced
  
• To taste Kosher salt & freshly ground black pepper
  
• Cold water, to cover potatoes
  
• One half cup Milk
  
• 3 Tbsp Keller's Butter, unsalted, cubed

For Balsamic Sauce

• One third cup Balsamic vinegar
  
• 1 Tbsp Heavy cream
  
• 1 oz SCHARFFEN BERGER 70% Bittersweet Chocolate, chopped
  
• 3 Tbsp (1.5 oz) European-style Butter, unsalted - cut into cubes
  
• To taste Kosher salt & freshly ground black pepper

For Asparagus

• 12 stalks Asparagus, cut off woody ends
  
• Water, to cover asparagus
  
• To taste Kosher salt
  
• Water with ice, to cover asparagus
  
• 1 Tbsp Keller's Butter

For Herbed Salmon

• 1/2 cup Panko (Japanese breadcrumbs)
  
• 1/4 cup Fresh herbs, mixed and chopped (chives, thyme, Italian parsley)
  
• 3 - 6 oz. Salmon filets, no skin (6 oz. each)
  
• To Taste Kosher Salt & Freshly Ground Black Pepper
  
• 2 Tbsp Oil

Note: Can be made ahead and re-heated. Each step includes the best way to reheat.

Directions

For mashed potatoes:

Put potatoes in pot of salted water. Cook until soft, but not falling apart. Drain potatoes and return to pot. Heat on low to evaporate moisture, but not enough to brown. Rice the potatoes into a bowl. (Note: a ricer is like giant garlic press that you push potatoes through. It makes them nice and light.)

Heat milk. Pour into bowl with riced potatoes. Add butter. Mix with a spoon or spatula-- not a whisk. Add salt and pepper. To keep warm: place potatoes in double boiler over warm water and cover with a piece of buttered wax paper, parchment paper or the wrapper from the butter. Potatoes can also be reheated in the microwave or oven.

For Balsamic sauce:

Put Balsamic vinegar in pot and bring to a simmer. Reduce it by 1/3, which takes only a minute or two. Add heavy cream. Bring to a boil then turn down heat. Remove from heat.

Add the 1 oz. chopped chocolate and let sit 30 seconds. Then whisk the chocolate into the sauce (as if creating an emulsified sauce or ganache). As soon as the chocolate has been incorporated, begin whisking in butter, a little at a time. This will cause it to thicken. Add salt and pepper to taste.

To keep warm: keep on top of stove or put into thermos. Note: As the sauce sits on the stove it will continue to thicken, if it gets too thick, add a little warm water. Please add warm water - not hot or cold water.

For asparagus:

Bring water to boil. Add salt then add asparagus. Count to ten. Take asparagus out of boiling water and put it into an ice bath (water with ice - this stops the cooking). Make sure the asparagus is totally submerged. Drain asparagus and set aside.

To reheat: Put a pot of water on and bring to boil then turn down to simmer. Add butter and asparagus. Do not leave asparagus in for more than 30 seconds. Note: Don't put the cooked asparagus in the oven or it will dry out.

For salmon:

Put breadcrumbs and herbs in food processor. Process until it becomes a homogenous mixture.

Season the fish with salt and pepper. Pour breadcrumb mixture onto plate. Press seasoned fish onto crumbs. Press. Crumbs will stick. Put oil into a non-stick sauté pan and heat to medium high. Place fish, crumb side down, into the pan. Cook for approximately 1 minute. Flip and cook for another minute. Then, finish fish in oven at 500 degrees for 4 to 5 minutes. (Note: Since the pan will be placed in the oven, use a non-stick pan with a metal handle. Do not use a pan with a wooden or plastic handle.)

To plate:

Place heaping spoonfuls of mashed pots in the middle of plate. Top with the herbed fish placed crumb-side up. Place asparagus to side of fish, in the mashed potatoes. Drizzle the sauce around the outside of food (not on it), framing the food.