CRISPY SALMON WITH GREEN HERB-CAPER SAUCE WITH ASPARAGUS CHEESE PUFFS

Crispy Salmon with Green Herb-Caper Sauce with Asparagus Cheese Puffs image

Provided by Bobby Flay

Time 1h5m

Yield 4 servings

Number Of Ingredients 28

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4 (7 ounce) salmon fillets, skin on
Salt and freshly ground pepper
1 cup rice flour
1/2 cup water
Olive oil, for searing
Herb Caper Sauce, recipe follows
4 lemon wedges, for garnish
Asparagus Cheese Puffs, recipe follows
1/2 cup olive oil
1/4 cup finely chopped flat-leaf parsley
1/4 cup capers
3 tablespoons chopped fresh chives
2 cloves garlic, finely chopped
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh rosemary
Salt and freshly ground pepper
2 tablespoons fresh lemon juice
1/2 pound fresh asparagus, trimmed, cut into 1/4-inch pieces and blanched
3/4 cup milk
5 tablespoons unsalted butter, cut into small pieces
1/2 teaspoon salt
3/4 cup all-purpose flour
1/4 teaspoon curry powder
Pinch cayenne
3 large eggs
1 cup coarsely grated Manchego
1/2 cup finely grated Parmigiano-Reggiano

Steps:

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