Prep time:  10 mins | Cook time:  35 mins

Total time:  40 mins | Serves: 4

​

Ingredients

• Four 5-ounce skin-on salmon fillets

• 1/4 cup white miso

• 1 pound medium asparagus

• 1/4 cup extra-virgin olive oil

• 1 shallot, thinly sliced

• 8 black garlic cloves (see Note), peeled

• 1 cup fish stock

• 1 cup heavy cream

• Kosher salt

• Pepper

​

Instructions

1. On a large plate, coat the salmon fillets with the miso. Wrap the fillets in plastic and refrigerate overnight.

2. Fill a large bowl with ice water. Cook the asparagus in a skillet of salted boiling water until crisp-tender, about 3 minutes. Transfer the asparagus to the ice bath to cool, then drain and pat dry.

3. In a small saucepan, heat 1 tablespoon of the olive oil. Add the shallot and cook over moderate heat, stirring, until softened, about 2 minutes. Add the black garlic and fish stock and cook over moderate heat until the stock is reduced to 1/3 cup, 
7 to 8 minutes. Stir in the cream and cook over moderately low heat, stirring occasionally, until the sauce is thickened, about 10 minutes. Transfer the sauce to a blender and puree until smooth, then strain through a fine sieve set over a small saucepan, pressing on the solids. Season with salt and pepper and keep warm.

4. Wipe the miso off of the salmon fillets and rinse them; pat thoroughly dry. In a large nonstick skillet, heat 2 tablespoons of the olive oil. Cook the salmon skin side down over moderate heat until the skin is golden brown and crisp, 3 to 4 minutes. Turn the fillets and cook over moderately low heat until just opaque throughout, 3 to 4 minutes longer. Transfer the salmon to a plate to drain briefly.

5. Wipe out the skillet and add the remaining 1 tablespoon of olive oil. Add the asparagus, season with salt and pepper and cook over moderate heat, stirring, until warmed through, 2 minutes. Transfer the asparagus to plates. Top with the salmon fillets and drizzle with some of the black garlic sauce. Serve the remaining sauce on the side.