On Sunday R and I went to Uva, an Italian wine bar whose atmosphere resembles many of our favorite east village spots- lots of wood, low lights and a back patio for warm weather dining. While the portions are a little small for the price you pay, you can have dinner for 2 for about $100. I ordered seared salmon with asparagus and endive, which was really yummy but a bit dry so I thought I'd take a stab at making it myself.
Pan Seared Salmon with Grilled Asparagus & Endive in a Dill Cucumber Sauce
- 1 Salmon Fillet, skin removed
- Cucumber, peeled, seeded and chopped
- Lemon Juice
- Dijon Mustard
- White Pepper
To plate, I sliced the asparagus in half and layered them alternating face down-face up to create a nice pattern on the plate. I then layered the endive, a strip of the cucumber sauce, placed the salmon on top and drizzled with pan juices.
This was seriously delicious and guilt free! I couldn't believe how quickly and easily this dinner came together. Cucumber dill is a must, it brought all the summery flavors together. I would recommend this for entertaining because you can cook everything in just about 10 minutes, and the cucumber dill can be made about 2 hours in advance.