Dijon Salmon with Asparagus Beurre Blanc

Pardon my French

4   Salmon Fillets or steaks
0.5 cup 125 ml   Dijon Mustard
0.5 cup 125 ml   Green Onion, chopped
0.5 cup 125 ml   Chives, chopped
1 tsp 5 ml   Garlic, minced
1 cup 250 ml   White Wine
1 cup 250 ml   Butter
2 cup 500 ml   Baby Potatoes
2 cup 500 ml   Asparagus, trimmed and cut into rough pieces (~ 2 inches)
0.25 cup 60 ml   Olive Oil
  Salt and Pepper
1. Evenly coat each side of the salmon with Dijon Mustard.

2. Cut the potatoes and into small cubes, and the asparagus into 2 inch pieces, and fry in butter for 3-4 minutes. Remove from pan and set in a papertowel lined dish. In the same pan mix the green onions, chives, garlic, and white wine and bring to a boil.

3. Bring the herbs, wine and garlic to a boil. Reduce the heat and gradually add the butter, whisking constantly. Whisk until all the butter is incorporated and the mixture is slightly thick.

4. Season the mixture with salt and pepper and add the asparagus and potato cubes. Keep stirring until the asparagus and potatoes are fully cooked and the sauce is thick.

5. In a saute pan, heat the olive oil. When the pan is smoking hot, add the fish and saute for 2-3 minutes on each side.

6. Place the potatoes, asparagus and sauce on the center of each plate and place a salmon fillet on top.