Citrus Poached Salmon and Asparagus

4 oz Rising Tide Salmon Filet
0.5 fruit without seeds Lemons
0.25 fruit (2-5/8" dia) Oranges
0.5 cup (8 fl oz) Water, tap
6 spear, medium (5-1/4" to 7" long) Asparagus, fresh
0.5 tbsp Parsley
1 pat (1" sq, 1/3" high) Butter, unsalted
0.25 tsp Pink Himalayan sea salt
0.25 tsp Worchestershire sauce

Shred a teaspoon of lemon peel and set aside. If fish is frozen, thaw in a bowl of cold water. Then pat dry with a paper towel. Squeeze juice from lemon and orange and combine. Measure 1/8 cup and set aside. Pour the remaining juice and water into a skillet. Bring to a boil then place the salmon gently. Reduce heat and cover. Simmer for four minutes. Lay asparagus on top. Cook for another 4-8 minutes until salmon starts to flake and the asparagus is tender. Meanwhile, mix reserved juices, lemon peel, salt, parsley, and worchestershire sauce. Place salmon and asparagus on plate and drizzle juice mixture over top. Garnish with more parsley if desired. Serving Size: 1

Number of Servings: 1

Recipe submitted by SparkPeople user SQUEAKYMOOMOO.