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Grilled Salmon & Asparagus
Served with Potatoes Au Gratin-Pesto Cream Sauce
Ingredients
(Yield: 2 Servings)
Potatoes au gratin: 1/2 pan oven tray
5 baking potatoes peeled
1 cup minced onions
1 quart heavy cream
1 lb. grated Locatelli cheese
black pepper
Salmon: (2) 8 oz. pieces of Salmon fillet
Cooking spray
Salt & pepper
Pesto Sauce: 4 bunches of basil
3 cloves of garlic
1 cup of olive oil
1/4 cup pine nuts
1/4 cup grated Locatelli cheese
3 tablespoons of butter
1/4 cup sun-dried tomatoes julienne (cut in strips)
1/2 lb. of asparagus (peeled & grilled)
Methods:
Potatoes au gratin: Pre-heat oven 350F. Fan out 1/4 inch slices of potatoes unto 1/2 pan tray. Pour heavy cream on potatoes. Add grated cheese to evenly cover the potatoes. Spread minced onion over the entire tray. add generous amount of black pepper. Bake uncovered for 2 hours or until the potatoes are tender.
Pesto Sauce: In blender, combine basil leaves, olive oil, pine nuts, & grated cheese until a smooth consistency (set aside). Heat saucepan with butter (medium heat). Add pesto & simmer for 5 minutes (set aside).
Salmon: Spray fillet on both sides and season with salt & pepper. Grill until desired temperature (keep warm).
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