Roasted Salmon & Asparagus

 

Roasted Salmon & Asparagus

Ingredients:

1 pound fresh asparagus, woody ends snapped off

Olive oil

Salt & pepper

1-1/4 pounds fresh salmon with or without skin

Salt & pepper

Zest & juice from 1 lemon

2 tablespoons chopped red onion

1 teaspoon fresh thyme

1 tablespoon drained capers

Directions:

Preheat oven to 450F. Place asparagus in mound on baking sheet. Mist with olive oil, sprinkle with salt and pepper and stir to blend. Place salmon atop asparagus. Mist fish with oil, sprinkle with salt and pepper. Roast until salmon is just opaque in center, about 20 minutes.

Meanwhile, mix lemon zest, lemon juice, red onion, olive oil and thyme with mini food processor or whisk. Stir in capers. Pour sauce over salmon to serve.

Grilled Crab Stuffed Imperial Portabellas

 

Grilled Crab Stuffed Imperial Portabellas

Ingredients:

1 lb. lump crab meat

4 medium whole portabella mushrooms, cleaned

4 Tbsp. butter, divided 2/2

1 Tbsp. flour

2/3 C. half & half

1 Tbsp. vidalia onion, finely minced

2 tsp. Worcestershire sauce

1/2 C. mayonnaise

1 lemon, squeezed

1/2 tsp. Old Bay Seasoning

2 C. sourdough bread, cubed 1/2″

Directions:

In saucepan, make tan roux with 2 tablespoons of butter and flour.Add half and half while stirring over medium heat until thickened and smooth.

Add onion & Worcestershire sauce. Take off heat and cool.

In another pan, lightly brown 2 tablespoons of butter.  Gently add crabmeat.

In a small bowl, mix mayonnaise, lemon juice, Old Bay & bread cubes then easily toss into the cooled sauce. Add to crabmeat easily so as not to break up lumps.

Pile evenly into lightly salted/peppered mushrooms and dust with Old Bay seasoning.
Put on lightly oiled baking stone; do not crowd.

Grill 12-15 minutes on indirect hot grill (or 400 degree oven) until mushrooms are slightly soft and crab has crispy edges.

To Serve:

Warm a plain sourdough bolle on grill with extra virgin olive oil and sea salt.  Plate mushrooms on baby greens, lightly sprayed with truffle oil. Add lemon wedges on side.