Crispy Salmon with Green Herb-Caper Sauce with Asparagus Cheese Puffs

Ingredients

• 0.5 pound asparagus fresh trimmed cut into 1/4-inch pieces and blanched
• 0.3 cup capers 
• 1 pinch cayenne 
• 0.3 teaspoon curry powder 
• 3 large eggs 
• 0.3 cup flat-leaf parsley finely chopped
• 0.8 cup flour all-purpose
• 3 tablespoons chives fresh chopped
• 1 teaspoon rosemary fresh chopped
• 1 teaspoon thyme leaves fresh chopped
• 2 cloves garlic finely chopped
• 2 tablespoons juice of lemon fresh
• 4  lemon wedges for garnish
• 1 cup coarsely manchego grated
• 0.8 cup milk 
• 0.5 cup olive oil 
• 4 servings olive oil for searing
• 1 teaspoon oregano fresh chopped
• 0.5 cup parmigiano-reggiano finely grated
• 1 cup rice flour 
• 28 ounce salmon fillet 
• 0.5 teaspoon salt 
• 4 servings salt and pepper freshly ground
• 5 tablespoons butter unsalted cut into small pieces
• 0.5 cup water 

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• baking paper
• oven
• whisk
• wooden spoon

Directions

1. Season fillets with salt and pepper, to taste.
2. Combine rice flour with water to make a light loose batter.
3. Heat a large skillet with about 1/4-inch of olive oil. Coat fillets with batter, place meat side down, and sear until golden brown about 2 to 3 minutes. Turn over and sear the skin side for 1 to 2 minutes.
4. Immediately plate and drizzle each fillet with the Herb Caper Sauce.
5. Serve with a lemon wedge.
6. Serve the salmon with Asparagus Cheese Puffs.
7. Combine all ingredients, except for the lemon juice, in a medium bowl and season with salt and pepper.
8. Whisk in the lemon juice just before serving.
9. Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
10. Bring milk and butter to a boil in a medium saucepan over medium high heat.
11. Combine salt, flour, curry, and cayenne in a small bowl.
12. Remove the milk from the heat and add the flour mixture.
13. Mix with a wooden spoon until the mixture thickens and pulls away from the sides.
14. Place pan back on the heat and cook for about 20 to 30 seconds until the mixture becomes a little dry. Scrape the mixture into a large bowl and let cool slightly.
15. Add the eggs, 1 at a time, adding another only when the previous has been incorporated.
16. Add the asparagus and both cheeses to the dough and mix until combined. Season with salt and pepper.
17. Spoon rounded tablespoons of the mixture onto the sheet pan.
18. Bake in the middle of the oven until golden brown, about 15 to 20 minutes.
19. Remove the puffs from the parchment and serve immediately.