Salon & AsparagusPhoto by: Dan Conley
A very easy and simple dish sure to please. The salmon can be fresh or frozen. I use a 2-3: cut of a filet per serving seasoned with a blackened redfish seasoning. Start with sliced cremini mushrooms, diced red onions in a saute pan or griddle in a good olive oil or butter. Once they cook down a bit, add cilantro and diced fresh garlic. Salt and fresh pepper to taste. Once the veggies are caramalized, move them to the side and add olive oil to the surface and start the salmon. Cook until they turn white half way up the side, then oil the top side and turn. Cover them with the veggies and cook until the fillet is cooked ( about 5-10 minutes more). Serve when done. Take a bundle of asparagus and break the bottom ends off, season and steam until bright green but still a bit crisp. Cool off under cold water. Using a large cassarole pan dizzeled with olive oil, assemble 5-6 asparagus wrapped with deli sliced motzarella or swiss cheese, then prochutto paper thin aged ham. re-season, sprinkle with paprika for presentation and drizzle the top with more olive oil. Bake at 350 until the cheese starts to melt out. roemove from the over and serve..
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