Geoffrey Zakarian's Salmon and Asparagus with Maître D'Hôtel Butter | The Kitchen

Geoffrey reveals how to use the microwave to cook perfect, flaky salmon served with a tangy and slightly spicy butter! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3Ef9XnQ Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Salmon and Asparagus with Maître D'Hôtel Butter RECIPE COURTESY OF GEOFFREY ZAKARIAN Level: Easy Total: 35 min Active: 35 min Yield: 4 servings Ingredients Maître D'Hôtel Butter: 2 oil-packed anchovies, drained 2 teaspoons prepared horseradish 1 teaspoon honey 1 teaspoon Dijon mustard 1 stick (8 tablespoons) unsalted butter, at room temperature 1/2 teaspoon lemon juice Kosher salt and freshly ground black pepper 2 tablespoons chopped fresh parsley Asparagus: 1 bunch pencil-thin asparagus 2 teaspoons extra-virgin olive oil Kosher salt and freshly ground black pepper Zest of 1 lemon 2 tablespoons chopped fresh parsley Salmon: 4 farm-raised skinless salmon fillets, about 5 ounces each (see Cook's Note) Extra-virgin olive oil, for drizzling Kosher salt and freshly ground black pepper Lemon wedges, for garnish Directions For the maître d'hôtel butter: With a mortar and pestle, mash the anchovies together with the horseradish (see Cook's Note). Add the honey, Dijon, butter, lemon juice and salt and pepper to taste. Combine to form a cohesive paste. Add the parsley and mix to combine. Set aside. If not using right away, transfer to a sheet of parchment paper or plastic wrap and, using the wrap, form it into a cylindrical shape; refrigerate until firm, about 30 minutes. For the asparagus: Cut or snap off the woody ends of the asparagus. Place the asparagus and 1 tablespoon water in a shallow microwave-safe baking dish. Cover the dish tightly with plastic wrap. Microwave on high for 2 1/2 minutes. Remove, then drain and season with the oil, salt and pepper, lemon zest and parsley. For the salmon: Place 2 salmon fillets in a shallow bowl or plate. Drizzle with olive oil and sprinkle with salt and pepper. Cover the bowl with plastic wrap and microwave on 50% power in 1-minute increments until the salmon is cooked to your liking, 2 to 2 1/2 minutes. Transfer to plates. Repeat with the remaining 2 fillets. While the filets are still warm, dollop with some of the maître d’hotel butter on top and allow it to melt (save the remaining maître d’hotel butter for another use). Serve with the asparagus and lemon wedges. Cook’s Note For the maître d’hotel butter, if you do not own a mortar and pestle, simply mince the anchovies finely, then use a fork to combine them with the butter. Add the additional ingredients and incorporate with the fork. Aim to use farm-raised salmon here, as it has a higher fat content and will not dry out as quickly in the microwave. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #GeoffreyZakarian #TheKitchen #FoodNetwork #SalmonAndAsparagus #MaîtreDHôtelButter Geoffrey Zakarian's Salmon and Asparagus with Maître D'Hôtel Butter | The Kitchen | Food Network https://www.youtube.com/watch?v=5l8Uru0X7L8