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/3Ef9XnQSubscribe to Food Network http://foodtv.com/YouTubeTalented 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 Matre D'Htel ButterRECIPE COURTESY OF GEOFFREY ZAKARIANLevel: EasyTotal: 35 minActive: 35 minYield: 4 servingsIngredientsMatre D'Htel Butter:2 oil-packed anchovies, drained2 teaspoons prepared horseradish1 teaspoon honey1 teaspoon Dijon mustard1 stick (8 tablespoons) unsalted butter, at room temperature1/2 teaspoon lemon juiceKosher salt and freshly ground black pepper2 tablespoons chopped fresh parsleyAsparagus:1 bunch pencil-thin asparagus2 teaspoons extra-virgin olive oilKosher salt and freshly ground black pepperZest of 1 lemon2 tablespoons chopped fresh parsleySalmon:4 farm-raised skinless salmon fillets, about 5 ounces each (see Cook's Note)Extra-virgin olive oil, for drizzlingKosher salt and freshly ground black pepperLemon wedges, for garnishDirectionsFor the matre d'htel 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 matre dhotel butter on top and allow it to melt (save the remaining matre dhotel butter for another use). Serve with the asparagus and lemon wedges.Cooks NoteFor the matre dhotel 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 #MatreDHtelButterGeoffrey Zakarian's Salmon and Asparagus with Matre D'Htel Butter | The Kitchen | Food Networkhttps://www.youtube.com/watch?v=5l8Uru0X7L8
