Recipe(tried): Slow-Baked Salmon with Asparagus and Honey-Onion Marmalade

Slow-Baked Salmon with Asparagus and Honey-Onion Marmalade
Source: Tyler Florence's Real Kitchen
Servings: 2

Salmon & Asparagus:
1/4 bunch flat-leaf parsley
1/4 bunch fresh chives
1/4 bunch tarragon
1/4 bunch cilantro
1 1/2 teaspoons dry mustard
1 medium lemon, juiced
1/4 cup plus 3 tablespoons canola oil
Sea salt & freshly ground black pepper
2 salmon fillets (6-8 ounces each), skin removed, about 1 inch thick
1 bunch asparagus, stems trimmed

Marmalade:
1 tablespoon canola oil
1 medium Vidalia onion
2 tablespoons orange juice
1 1/2 teaspoons honey
Sea salt & freshly ground black pepper

Preheat the oven to 250 degrees and line a baking pan with aluminum foil. Coat with cooking spray.

Combine the herbs, dry mustard, lemon juice, and 1/4 cup of the canola oil in a blender or food processor and pulse to make a puree. Season the puree with salt & pepper and set aside to let the flavors marry.

Place the fish and the asparagus in a baking pan and drizzle with the remaining canola oil; season with salt & pepper. Bake the salmon and asparagus for 20 minutes. While they cook, make the marmalade.

Heat a skillet over medium-low heat. Coat the pan with oil and add the onion. Add a couple of tablespoons of water to help the onion break down and slowly cook it, stirring, until it caramelizes and releases natural sugars, about 20 minutes.

When the onion is very soft and cooked down, stir in the orange juice and honey. Season with salt & pepper. The mixture should have the consistency of marmalade.

Remove the salmon and asparagus from the oven. Drizzle the salmon and asparagus with the herb puree and serve with the honey-onion marmalade on the side. Garnish the plate with a few fresh herbs.