Red wine reduction: Put all ingredients in a wide shallow pan and bring to a simmer over medium-low heat. Slowly reduce until concentrated and thick.
Salad: Bring a small pot of salted water to a boil over medium heat. Add the asparagus, blanch for just 1 minute and then drain. Heat a large saute pan over medium heat and add olive oil. Stir in the shallots and cook until they begin to turn translucent. Add the asparagus and cook until heated through. Stir in the lemon zest and lemon juice and season with salt and pepper, to taste.
Salmon: Heat a large saute pan over medium-high heat and add the olive oil. Season the salmon fillets with salt and pepper, to taste, and sear until almost cooked through, about 7 minutes. Turn the fillets over and cook them for 2 minutes more.
Watercress puree: Add all the ingredients into a blender and puree until smooth. Taste and adjust seasoning.
Arrange the salmon on a serving platter and garnish with the wine reduction and watercress puree. Serve the salad alongside or in a separate bowl.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Brad Sorenson