Yield: 4 Servings

Ingredients:

4 each Salmon filets, 5 oz.

Salt to taste

Fresh ground black pepper to taste

1 tbsp. Lemon juice

4 each Scallion, minced

2 each . Garlic cloves

1 tsp. Fresh dill, minced

1 tsp. Fresh chives, minced

1 tsp. Fresh parsley, minced

1/2 cup Olive oil

Chef Larry's Asparagu Potato Salad (recipe follows) for service

Parsley, fresh, chopped to garnish

Method:
Prepare Chef Larry's Asparagus Potato per recipe, reserve. Combine lemon juice, scallion, garlic, dill, chives, parsley and olive oil in a food processor or blender. Blend or puree until smooth. Season with salt and pepper, mix well. Place salmon fillets in a shallow dish and pour marinade over. Marinate under refrigeration for 2 -3 hours.

Preheat grill or preheat oven to 375 degrees F. Grill salmon fillets until done (4 minutes on each side) or transfer marinated salmon fillets to a baking sheet and place in preheated oven. Bake for approximately 25 minutes at 375 degrees F or until done. Portion Chef Larry's Aspargus Potato Salad in the center of the serving plates and place cooked salmons filets on top. Garnish with chopped parsley and serve.

Chef Larry’s Asparagus Potato Salad

Yield: 4 Servings

Ingredients:

6 oz. Asparagus spears, blanched and cut

3 - 4 each Red potatoes, small, cut into wedges

2 each Scallion, minced\

1/3 cup Baby red tomatoes, halved

1/3 cup Green bell, cut into thin strips

1/2 cup Feta cheese, crumbled

For the Red Wine Vinaigrette:

1/4 cup Red wine vinegar

2/3 cup Olive oil

Salt to season

Fresh ground black pepper to season

Method:
Prepare Red Wine Vinaigrette by combining red wine vinegar and olive oil. Season with salt and fresh ground black pepper. Mix well and reserve. In a large mixing bowl combine asparagus, potato wedges, tomato, green pepper and Feta cheese. Whisk Red Wine Vinaigrette well and add approximately 1/2 to salad. Season salad with salt and fresh ground black pepper. Toss until salad ingredients are evenly coated adding more dressing if necessary. Serve immediately.