Underpainting and Recipe

This morning I worked on an underpainting (using only burnt sienna and titanium white) to work out the values in this painting and I couldn't be more pleased. I love when these portraits take shape and suddenly convey real emotion and spirit.

It still is a mystery to me how that happens - for me that's the magical moment of each portrait. I keep staring at her, getting to know her and figuring out her story. Later this afternoon, I'll start working over the underpainting with color. Can't wait! 

And, as promised the recipe. It's quick and easy and delicious!

Sauteed Salmon with Orange & Asparagus
from Gatherings & Celebrations
by Burt Wolf

Makes 4 servings

12 medium asparagus spears (I never count them but I'm sure I always use more)
2 navel oranges or 1 navel orange and 1/2 fresh orange juice
1 teaspoon kosher salt
Four (6-ounce) salmon fillets
1/4 teaspoon freshly ground black pepper
3 tablespoons unsalted butter
2 tablespoons black or green olive puree (optional) (I've never used that)
1 tablespoon fresh chives, for garnish

• trim the asparagus spears and cut them into 3- to 4-inch lengths (I always leave them whole)
• peel one orange so that it's free of all the white pith. Slice the orange into thin sections and set aside. Juice the second orange or use 1/2 cup of fresh orange juice.
• when ready to serve, bring small pot of water to a boil with a pinch of the salt. Boil the asparagus for 4 to 5 minutes, until tender but not limp. Or you can steam the asparagus for 2 to 3 minutes.
• heat a large non-stick skillet. Season the fish with half the salt and pepper. Add half the butter to the pan and saute the salmon, skin side up first, over high heat until lightly browned, 3 to 4 minutes per side depending on the thickness of the fillets. Remove them to a warm spot while you make the sauce. 
• to make the sauce, pour orange juice into the skillet, bring to a boil and reduce until slightly syrupy. Turn off the heat, whisk in the remaining butter, and season with the rest of the salt and pepper. Add the reserved orange slices to the sauce to warm through.
• to present the dish, fan the asparagus tips on a warmed platter or on 4 individual plates and place the cooked salmon in the center. Garnish the salmon with a small dollop of olive puree (if using) and the orange slices, and spoon the sauce on top. Sprinkle with chives and serve.

Enjoy!