Stuffed Salmon With Garlic Tomato Confit And Asparagus Tips
|Asparagus||1 Bunch (100 gm) (Medium Size)|
|Stuffed salmon||2 (2 Portions Entree)|
|Kosher salt||To Taste|
|Freshly ground black pepper||To Taste|
|Garlic||3 Clove (15 gm), slivered|
|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
|Tomatoes||2 Large, peeled, seeded and diced|
|Julienned fresh basil||1 Tablespoon|
|Lemon||1 , thinly sliced|
|Thinly sliced chives||1 Tablespoon (Fresh)|
1. Preheat broiler.
2. Cut 2-inch tips off the asparagus and blanch until tender; cool and reserve.
3. Season salmon with salt and pepper to taste. Broil salmon, taking care not to blacken or burn.
4. Cook garlic in olive oil in a medium saucepan over moderate heat just until garlic begins to brown. Remove from heat and stir in diced tomatoes, basil, and salt and pepper to taste. Stir in asparagus tips.
5. Place salmon and vegetables on plates and garnish with lemon slices and chives