Fillet of Salmon with Grape Salsa Drizzled with Lemon Beurre Blanc

Fillet of Salmon with Grape Salsa Drizzled with Lemon Beurre Blanc

From: Chef Michael Kimmel, Tarpy's Roadhouse, Monterey, CA.

Yield: 4 servings.

4 6-oz salmon fillets, pin bones removed
2 cups fresh grape salsa
1⁄2 cup lemon beurre blanc
16 asparagus spears
1 cup julienne vegetables (ccarrots, zucchini, yellow squash, red and yellow bell peppers)
1 Tbsp. butter
to taste, kosher salt and

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