Crispy skin on salmon, veggies and sherry vinegar port wine sauce. Nailed it.

For the sauce I used equal parts of sherry vinegar and port wine and reduced it until it was a syrup, then swirled in cold pats of butter. The salmon received salt, pepper on both sides, then Chinese five spice on the skin side only. I learned this tip from a Chef friend of mine. For the vegetables I'm using mushrooms and asparagus, garlic butter (minced garlic incorporated into room temperature butter, and thyme and chives for the herbs. I cooked everything separately but finished the sauce before I started anything else. Here's a pic of the ingredients.



I didn't take any photos during the cooking process, but here are the vegetables plated...



Topping it with the fish...



...and finally drizzled with the sauce.



The asparagus was a bit thin and cooked sooner than the mushrooms, and if I was cooking for someone, I'd probably use a more exotic mushroom. I also had the pan a touch too hot for the skin side. Turns out I had the wrong burner shut off which was the fish pan. I cranked up the heat which got out of hand at first. 17 years of cooking without gas stoves and these electric ones still mess me up. All in all I was very pleased with the dish.