Baked Salmon

Make the mousse: Using an electric mixer or by hand with a whisk, beat the egg yolks to a pale yellow color. Gradually beat in the granulated sugar and set aside. Heat half of the heavy cream in a saucepan over medium-low heat until hot (do not boil). Remove the saucepan from the heat and slowly pour about 1/2 of the hot cream into the egg mixture while whisking constantly to temper and prevent the eggs from curdling. Then add the tempered mixture back into the saucepan.

Return the saucepan to medium-low heat and cook for 3-4 minutes, stirring constantly, until the mixture registers 160°F (71°C) on a thermometer and coats the back of a spoon (do not boil). Remove from the heat and pour the mixture through a fine-mesh strainer into a heat-safe bowl. Set aside.

Add the chocolate to a microwave-safe bowl. Microwave in 20-30 second increments, stirring well after each increment, until the mixture is completely melted and smooth. Add the egg custard mixture to the melted chocolate and mix together until fully combined. Stir in vanilla extract. Set aside to cool completely at room temperature.

Using an electric mixer or by hand with a whisk, beat the remaining heavy cream until stiff peaks form (whipped cream). Gently fold in about 1/2 of the whipped cream to the cooled chocolate mixture (do not mix rough or it will deflate the whipped cream), then carefully fold in the remaining whipped cream until fully combined (save 1/2 teaspoon or so for topping if desired). Portion the mixture evenly into glasses or bowls. Cover and refrigerate for at least 1 hour.

Preheat the oven to 400°F (205°C).

Cook the rice according to the directions on the package.

Make the salmon: Place the salmon on a foil-lined baking sheet and season with salt and pepper.

Bake for about 10 minutes to an internal temperature of 130°F (55°C) using a thermometer. Baking time will vary based on your fish filet thickness. While the salmon is baking, make the sauce.

Make the sauce: Melt the butter in a saute pan over medium heat. Whisk in the flour until combined. Cook for 1 to 2 minutes. Whisk in the lemon juice and broth. Lightly simmer to build flavor and thicken to a creamy consistency. Season with salt and pepper to taste. Remove from the heat then stir in the parsley.

Finish the fish: Set aside to rest for 3 to 5 minutes. While resting, make the asparagus.

Make the asparagus: Toss the asparagus with oil and season with salt and pepper. Place on a baking sheet and roast in the oven until tender and nicely browned, about 10 to 15 minutes. Set aside. Season with salt and pepper to taste as needed.

Finish the rice: Once tender, fluff with a fork. Season with salt and pepper to taste. Cover with a lid to keep warm until you are ready to serve.

Mix together the ingredients for the spritzer. Serve over ice if desired.