Salmon Three Ways

SALMON:
1. Prepare 1 large salmon fillet (with pin bones removed) by seasoning with salt and pepper.
2. Cut into three pieces and grill in a pan searing both sides and place in an oven that has been pre-heated to 350’F.
3. Cook for 10 minutes or until desired doneness.

FIRST WAY: Salmon with Tomato-Mango Salsa on a bed of grilled Asparagus
1. Dice the following: 1 large Roma tomato (remove pulp and seeds), 1 small white onion, 1 ripe mango (make sure the mango is still firm and not too soft)
2. Add some finely chopped cilantro leaves.
3. Drizzle with dressing made from 1 tbsp of red wine vinegar, 2 tsp extra virgin olive oil, ¼ tsp sugar and season with salt and pepper. Set aside.
4. Trim the ends off asparagus spears. Make sure they are still fresh if you can still hear a snap when you bend one.
5. Blanch in salted boiling water until tender but not soft.
6. Drain and coat with olive oil. Grill until desired doneness is achieved.

SECOND WAY: Mediterranean Style Salmon
1. In a roasting pan place 2 cups of halved Cherry Tomatoes, 2 cloves garlic (minced), 1 small white onion (cut into slivers) and 2 tsp capers.
2. Drizzle with olive oil and season with salt and pepper.
3. Roast in a pre-heated oven at 375-400’F for 12-15 minutes until tomatoes are soft.
4. Set aside the vegetables and deglaze the pan with 1 cup stock, reduce and strain.
5. In a pan sauté in oil 1 small white onion (cut into slivers) and 3 cloves garlic (chopped).
6. Once translucent add 1 cup chopped fresh brown mushrooms and 1 tsp dried Rosemary.
7. Add 1½ cups of cooked white rice and toss. Season with salt and pepper and add the reduced stock to further flavor the rice.

THIRD WAY: Salmon with Saffron Risotto
1. In ¼ cup of hot water add a pinch of Saffron.
2. Bring to a boil 5 cups vegetable or chicken stock then bring to a simmer.
3. Sauté in a pot 1 tsp olive oil 1 small white onion (minced) and 1 cloves of garlic (minced).
4. When the onions and garlic are translucent, add 1 cup of Arborio rice.
5. Ladle in at least 1 cup of warm stock initially. Keep stirring to keep the rice from burning.
6. Add a ladle of chicken stock while stirring until the rice is cooked.
7. Add the ¼ cup of Saffron water (strain the Saffron strands).
8. When Risotto is halfway done add 1 cup of chopped asparagus.
9. Set aside when risotto is done.

In a large serving plate assemble by placing the seasoned white rice in the middle and top with the middle part of the salmon and roasted Cherry Tomatoes. Spoon on one side the Saffron Risotto and place on top the large part of the fillet and top with chopped Basil leaves. Arrange the grilled asparagus and top with the bottom part of the fillet and cover with the Tomato-Mango Salsa. Serve with lemon slices.