Sautéed Salmon with Asparagus

by Kumagawa Artisans

Our fellow French Chef came up with the recipe and we love it! Sautee the salmon in butter and set aside. In the same pan, boil white wine and reduce into half. Add heavy cream and Green Ume Plum Puree and boil a little more. Add lemon juice, salt, diced tomatoes and shopped chives. Plate the salmon and boiled (and butter sautéed, if preferred) asparagus. Pour the sauce over.

The sauce can be used for various seafood dishes.

・Green Ume Plum Puree 20g
・White Wine 100cc
・Heavy Cream 100cc
・A little Lemon Juice
・A dash of Salt
・Tomatoes and Chives

Kumagawa Artisans product in the menu