Crispy Salmon with Green Herb-Caper Sauce with Asparagus Cheese Puffs

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4 (7 ounce) salmon fillets, skin on

Salt and freshly ground pepper

1 cup rice flour

1/2 cup water

Olive oil, for searing

Herb Caper Sauce, recipe follows

4 lemon wedges, for garnish

Asparagus Cheese Puffs, recipe follows

Herb-Caper Sauce:

1/2 cup olive oil

1/4 cup finely chopped flat-leaf parsley

1/4 cup capers

3 tablespoons chopped fresh chives

2 cloves garlic, finely chopped

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh oregano

1 teaspoon chopped fresh rosemary

Salt and freshly ground pepper

2 tablespoons fresh lemon juice

Asparagus Cheese Puffs:

1/2 pound fresh asparagus, trimmed, cut into 1/4-inch pieces and blanched

3/4 cup milk

5 tablespoons unsalted butter, cut into small pieces

1/2 teaspoon salt

3/4 cup all-purpose flour

1/4 teaspoon curry powder

Pinch cayenne

3 large eggs

1 cup coarsely grated Manchego

1/2 cup finely grated Parmigiano-Reggiano