For the Lemon Asparagus INGREDIENTS: 1 bunch fresh asparagus, trimmed
For the Shiitake-Encrusted Salmon INGREDIENTS: 4 salmon llets (6–7 oz each, skin removed) 1½ cups shiitake mushrooms (fresh), nely chopped
1 tbsp olive oil Zest of 1 lemon Juice of ½ lemon Salt and pepper to taste Optional: shaved parmesan for garnish INSTRUCTIONS: Bring a pot of salted water to a boil. Blanch asparagus for 2 minutes, then immediately transfer to an ice bath. In a sauté pan, heat olive oil over medium heat. Add asparagus, lemon zest, and lemon juice. Toss and heat through for 2–3 minutes. Season with salt and pepper. For the Basmati Rice INGREDIENTS: 1 cup basmati rice 1¾ cups water or light chicken/vegetable broth 1 tbsp butter or ghee 1 bay leaf (optional) Pinch of salt INSTRUCTIONS: Rinse rice thoroughly until water runs clear (removes excess starch). In a saucepan, combine rice, water/broth, butter, bay leaf, and salt. Bring to a boil, cover, then reduce heat to low and simmer 15 minutes. Turn o heat and let steam 5 minutes before u ng with a fork.
1 clove garlic, minced 1 tsp fresh thyme leaves ½ tsp soy sauce 1 tsp balsamic vinegar 1 tbsp unsalted butter 1 tbsp olive oil ½ cup panko breadcrumbs Salt and pepper, to taste INSTRUCTIONS: Make the shiitake crust:
In a pan over medium heat, melt butter with olive oil. Add mushrooms, garlic, thyme, soy sauce, and balsamic vinegar. Sauté until mushrooms are golden and moisture evaporates (8–10 minutes). Add panko breadcrumbs and toast with the mix for 2–3 more minutes. Season with salt and Pat llets dry and season with salt and pepper. Optional: Brush each llet with Dijon-lemon glaze to help crust stick. Press a layer of the mushroom crust over the top of each llet. Cook: Preheat oven to 400°F (205°C). Place salmon on a parchment-lined baking sheet. Bake for 12–14 minutes, or until the internal temperature reaches 125–130°F (medium, slightly pink center). pepper. Let cool. Prepare salmon:
Plating Tips Rice base: Spoon a neat mound of basmati rice onto each plate using a ring mold or ramekin for height. Place salmon: Lay the crusted salmon llet gently over the rice. Arrange asparagus: Lean a few asparagus spears beside or over the salmon for an elegant look. Finishing touch: Drizzle with a few drops of olive oil or a lemon-butter reduction. Add a sprinkle of fresh herbs like chives or microgreens. Optional Enhancements: Add a beurre blanc or miso-lemon butter drizzle for extra luxury. Swap in wild rice blend for texture variety. Use dried shiitake for a deeper, earthier crust (rehydrate and chop nely).
Vision VOL.1 65
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