Fernleaf Dill Steelhead Trout with Asparagus

We believe that food is medicine, which is why we farm using regenerative permaculture principles and sustainable practices. We also believe that herbs not only taste delicious and add a visual appeal to the plate, but that they too have properties that benefit our health. We are always mindful that not all of the ingredients we cook with on a regular basis can be sourced locally, but we do our best to minimize those ingredients traveling from afar.

We know that the quality of our food all comes down to how the ingredients were grown and raised. If you read a label and you can’t say the word, you probably shouldn’t eat it. In the following recipe highlighting Fernleaf Dill, we substitute organic coconut milk for the heavy cream called for in the original recipe. For more information about Fernleaf Dill google “Fernleaf Dill uses and benefits”. Enjoy!

Ingredients

• 1 pound fresh Wild Salmon or Steelhead Trout fillet
• 1 bunch of thin, tender asparagus, woody stems discarded
• 1 thinly sliced shallot
• 1 clove minced garlic
• 1/2 cup crisp, dry white wine
• 1 can of “simple” canned organic coconut milk (we us Native Forest Organic)
• 5 tablespoons Extra Virgin Olive Oil
• 3 tablespoons fresh squeezed lemon juice
• 3 tablespoons chopped fresh Fernleaf dill and/or flat leaf parsley to garnish
• 1 pound of your favorite dried pasta
• salt and fresh ground pepper to taste

Method

Rub the fish fillet and toss the asparagus spears with a mixture of 2 tablespoon of olive oil whisked with 1 tablespoon of lemon juice. Season both the fish and asparagus with salt and fresh ground pepper. Grill or steam until just cooked, being careful to err on the side of under-cooking both the fish and asparagus. The most important thing here is to sear the salmon and asparagus on the exterior. After grilling, cut the asparagus in to 2" pieces and break the salmon into large meaty chunks and set aside.

Bring a large pot of salted water to boil. Cook the dried pasta based on the package directions. If using the fresh pasta recipe below, cook for two minutes and drain well.

In a sauté pan, heat two tablespoon olive oil over medium heat.  Add the sliced shallots and cook until tender. Add the garlic and sauté for another minute being careful not to burn the garlic. Add the wine and lemon juice. Continue cooking until the liquid is reduced by half. Add the coconut milk or heavy cream and the remaining olive oil.  Stir until the mixture simmers and thickens. Season with salt and pepper to taste.

To serve, add the asparagus to the pan with the sauce and cook for an additional two minutes, being careful not to make it mushy. Add the salmon chunks and cook to warm through, being careful not to break the chunks up. Ladle over drained pasta and serve garnished with dill and or flat leaf parsley.