- 2 pounds asparagus, stalks peeled
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1/4 cup fresh orange juice
- 1/4 cup fresh lemon juice
- 2 tablespoons fresh lime juice
- 1 medium shallot, minced
- 2 tablespoons snipped chives
- Salt and freshly ground pepper
- 3 tablespoons vegetable oil
- Eight 6-ounce skinless salmon fillets
- In a large skillet of boiling salted water, cook the asparagus stalks until bright green and crisp-tender, about 3 minutes. Drain and rinse with cold water. Pat the asparagus dry and transfer them to a serving platter. Drizzle olive oil over the asparagus and toss gently to coat.
- In a small saucepan, combine the orange, lemon and lime juices and simmer over moderate heat until reduced by half, about 10 minutes. Pour into a heatproof bowl and let cool to room temperature. Whisk in the shallot, chives and the 1/4 cup of olive oil. Season with salt and pepper.
- In each of 2 large skillets, heat 1 1/2 tablespoons of the vegetable oil until shimmering. Season the salmon fillets with salt and pepper and add 4 to each skillet. Cook over moderately high heat until browned and just cooked, about 3 minutes per side.
- Transfer the salmon to plates and spoon some of the citrus vinaigrette on top. Serve the salmon with the asparagus, passing the extra vinaigrette at the table.
The vinaigrette and blanched asparagus can be refrigerated separately overnight. Bring both to room temperature before serving.
Cathal balances salmon's rich flavor with a zesty citrus vinaigrette, much in the way that Australian winemakers have learned to balance Chardonnay's robust fruitiness with Sémillon's tart, lemony structurea combination that pairs perfectly here.