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Controlled pour dispenser — drizzle olive oil without glugging
Citrus-shaped keeper — store cut lemons and limes without drying
Lever-press citrus juicer — maximum juice, no seeds
Fresh ginger juice — cocktails, marinades, stir-fry, instant flavor
Tall pot with basket — steam asparagus upright, blanch pasta
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Citrus-shaped keeper — store cut lemons and limes without drying
Lever-press citrus juicer — maximum juice, no seeds
Fresh ginger juice — cocktails, marinades, stir-fry, instant flavor
Tall pot with basket — steam asparagus upright, blanch pasta
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bring a large, deep skillet of salted water to a boil. add the asparagus stalks and cook until tender, about 4 minutes. using tongs, transfer the asparagus to a platter; reserve the water in the skillet. in a small bowl, whisk the lemon juice with the olive oil, shallot, tarragon and dijon mustard and season with salt and pepper. season the salmon fillets with salt and pepper. make four long cuts in each strip of lemon zest to make a fan. place a lemon zest fan on each salmon fillet; place each fillet in a small, resealable freezer-safe plastic bag and seal, pressing out the air. bring the water in the skillet to a simmer. add the salmon in the bags and poach at a gentle simmer until just cooked through, about 10 minutes. meanwhile, in a large bowl, toss the lettuce pieces with half of the vinaigrette. spread the lettuce on plates, top with the asparagus and drizzle with some of the vinaigrette. remove the salmon from the bags and arrange over the asparagus; discard the zest. drizzle the salmon with the remaining vinaigrette and serve right away.