Chef Larry's Salmon Paillard with Dressed Greens Yield: 4 Servings

Ingredients:

8 each Salmon slices, 3 -4 oz. each, cut on thin bias

1 tbsp. Olive oil

1 tbsp. Orange juice

2 tsp. Orange zest

1 each Scallion, minced

2 each Garlic clove, minced

1 tsp. Fresh dill, minced

squeeze Lemon juice

2 tsp. Dijon mustard\

to season Salt

to season Fresh ground black pepper

for service Chef Larry’s Orange Grilled Asparagus (recipe follows)

5 - 6 oz. Petite salad greens

as needed Chef Larry’s Balsamic Vinaigrette (recipe follows)

8 each Orange wedges

8 each Roma tomato wedges

Method:
Combine olive oil, orange juice, orange zest, scallion, garlic, dill, lemon juice, Dijon mustard, salt and pepper to create marinade. Place salmon slices in a shallow container and pour marinade over. Marinate 1 hour under refrigeration. Prepare Chef Larry’s Orange Grilled Asparagus and Balsamic Vinaigrette per recipes, reserve. Preheat grill. Remove salmon from marinade and drain well. Place salmon on grill and cook until done (approximately 2 -3 minutes per side.) Toss petite salad greens with a small amount of Chef Larry’s Balsamic Vinaigrette and portion onto serving plates. Place grilled Salmon Paillard on plates. Garnish with Chef Larry’s Orange Grilled Asparagus, fresh orange and Roma tomato segments. Drizzle with remaining Balsamic Vinaigrette.

Chef Larry’s Grilled Orange Asparagus Yield: 6 - 8 Servings

Ingredients:

1 1/4 lb. Asparagus, medium, ends trimmed

1 tbsp. Orange zest

2 tbsp. Orange juice

2 tbsp. Olive oil

1 tsp. Fresh lemon juice

1 tp. Gralic, minced

1/4 tsp. Salt

3 - 4 twists Fresh ground black pepper

Method:
Place asparagus in shallow dish. Combine orange zest, orange juice, olive oil, lemon juice and garlic, season with salt and fresh ground black pepper. Pour mixture over asparagus and gently toss. Marinate for 2 hours. Preheat grill. Create a sturdy "plank" of aluminum foil and poke holes into it. Place aluminum "plank" on grill. Drain asparagus and place on foil. Cook asparagus on foil until slightly tender. Remove and reserve for service.

Chef Larry's Balsamic Vinaigrette

Yield: 6 - 8 Servings

Ingredients:

1 tsp. Chives, minced

1 tsp. Parsley, finely chopped

1/2 tsp. Dijon mustard

1/4 tsp. Sugar

3/4 cup Olive oil, extra virgin

to taste Salt

to taste Fresh ground black pepper

Method:
Whisk balsamic vinegar, chives, parsley and Dijon mustard together in a mixing bowl. Add olive oil while whisking until all the oil is incorporated. Season with salt and fresh ground black pepper. Store under refrigeration until needed. Whisk before each use.