Cut the salmon into 4 pieces each and marinate in the brandy for 10 minutes.
Use a peeler to peel the skin off the bottom 1/3 of the asparagus. Cut in half. Heat olive oil in the frying pan and place the bottom half of the asparagus in the pan.
Once the bottoms of the asparagus have been coated with the oil, add the top halves and cook while rolling them around. Season with herbed salt and place on a plate.
Put the salmon in a plastic bag and add the katakuriko. Coat the salmon with the katakuriko as much as possible.
Heat 2 tablespoons of olive oil in a frying pan. Cook the salmon with the skin side down and don't touch until the tops become white.
Once both sides of the salmon have been cooked, add the fruity brandy and flambé to cook off the alcohol.
Once the salmon has absorbed the brandy, add and melt the butter.
While the butter is melting, mix with the fruit juices. Once everything has been coated, it's done.
Arrange on a plate and drizzle with 1 tablespoon of olive oil. Garnish with parsley to finish.
Story Behind this Recipe
Since fruit brandy is a current trend, I am coming up with various fruity recipes that use brandy. This recipe was a huge success.
Since the asparagus will continue cooking with the residual heat, only cook them until you feel like they aren't quite cooked enough. This recipe uses slightly salted salmon, so since the butter also has some salt, the fish aren't seasoned with it. Therefore, make sure to use slightly salted salmon when making this recipe.