Springtime Eats: Salmon and Asparagus Bruschetta

Even though the temperature hovered in the 90s last weekend here in Boston, it is officially still spring, and therefore I am not woefully late with this tasty spring dish, that I made months ago and in my blogging rut, failed to post.  While fall is my favorite season, spring is the time I get most excited about new produce  - asparagus, peas, spring onions, and then strawberries, rhubarb.  While the bounty of summer is the star, spring produce is more exciting because we (at least here in New England) have been suffering through a long drab colored winter.  The brilliant green of spring produce is rejuvenating!   So this asparagus and salmon bruschetta was definitely rejuvenating back in April when I made it, and now that I see it in June, it seems perfect to suit summer as well.  This is from the original Ottolenghi cookbook, which has the most beautiful photography.  I must admit I have flipped through it more times than I have cooked from it, but with the success of this dish, I will dive in more.  The salmon is poached in the oven with wine and spices and comes out moist and flavorful.   This is a different and special brunch dish that is also very easy to make.

Salmon and Asparagus Bruschetta

Ingredients
3/4 lb salmon filet
4 bay leaves
4 juniper berries
1/2 cup of sweet white wine like muscat
1/2 lemon
4 thick slices of bread - I used rye bread
2 peeled garlic cloves
8-10 asparagus spears, rough ends trimmed
4 oz of cream cheese
salt and pepper
chervil or other herbs for garnish
olive oil for drizzling bread

Directions:

1. Preheat oven to 400 degrees.
2. In an oven proof dish, drizzle some olive oil.   Place the salmon in the oil skin side down.  Add the bay leaves, juniper berries and wine.  Sprinkle the salmon with a little salt.
3. Squeeze lemon over the fish.
4. Cover with foil and bake for 15-20 minutes.  Salmon should still be a little pink inside.
5. Remove from oven and uncover and let cool.
6. For bread, drizzle with olive oil and toast in the oven for 10 minutes.  Once the bread comes out of the oven, rub it with garlic.  Let cool.
7. Fill a large saucepan with water, bring to a boil.   Drop the asparagus in for 2 minutes and remove.   Dump the asparagus in cold water.
8. Drain the asparagus.
9. When salmon is cool, flake it with your hands into bite sized pieces.
10. Spread the bread with cream cheese, top with salmon and then asparagus and chervil.  
11. Serve with lemon.
12.