Pan-seared Salmon, Asparagus and Maitake – Healthy and delicious lunch today with fresh salmon as the star. Used half of the asparagus stems with spinach to make the emerald puree which doubles as a sauce, and roasted the other half in bacon fat. As for the fish, used the cold-start method to get crispy skin (which i realized works without scoring if i press it down initially) and used its rendered fat to sauté the maitakes! A satisfactory way to enjoy my fav fish haha.
