Grilled Salmon with White and Green As..

Provided by Sean Hardy Peninsula Beverly Hills

Adapted by StarChefs.com

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Prep: 20 mins
Cook: 20 mins
Ready in: 40 mins

Serves:

Ingredients

5 Roma tomatoes, halved
1 red onion, sliced 1/4-inch thick
2 poblano peppers, halved and seeded
5 clove garlic
1 cup tomato juice
Salt and pepper For the Jicama Relish:
1 small jicama, small diced
1 cucumber, small diced
2 Roma tomatoes, small diced
1/4 cup rice wine vinegar
Salt and pepper
1 bunch mint, finely sliced
4 (6-ounce) salmon fillets
2 bunch es green asparagus
2 bunch es white asparagus
2 tablespoon olive oil
Salt and pepper

Cooking Instructions

METHOD:

Preheat the grill. To make the salsa, coat the tomatoes, onion, peppers and garlic with the oil. Grill until the vegetables are nicely charred on the outside. Place in sauce pot and cover with the tomato juice. Cook over medium heat for 15 minutes, or until all of the vegetables are soft. Next place in a blender and puree until smooth. Season with salt and pepper. Then strain and reserve.

To make the relish, in a bowl, combine the jicama, cucumber, and tomatoes. Heat rice wine vinegar and pour over the vegetables. Let cool. Season with salt and pepper and top with the mint. Set aside.

Season the salmon and asparagus with olive oil and salt and pepper. Grill to desired doneness, about 5 to 7 minutes per side for the salmon.

To serve, place the salsa in the center of each plate. Top with the asparagus and salmon and sprinkle with the relish.

Round Out the Meal:

With an arugula salad.

Kid Friendly:

Serve salsa on the side.

Beverage Pairing:

A Sonoma Valley Chardonnay.