Grilled Salmon with Corn, Tomato and Spinach Ragu
by Deluty, Evan
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Directions
Grilled Salmon with Corn, Tomato and Spinach Ragu
Serves 4
Method of
Preparation
Season the salmon with salt & pepper, grill both sides 3 to 5 minutes until each side is medium rare.
Take the olive oil and heat it in a pan, add the spinach, corn and tomato. Finish with a table spoon of the butter and salt & pepper.
Put ragu in the center of the plate and top with the salmon, drizzle with some extra virgin olive oil
Asparagus and White Truffle Orecchiette
Serves 4
Method of
Preparation
Sauté garlic and olive oil in a pan while cooking pasta (as directed) and strain. Add cream, asparagus and pasta to the pan. Season with salt & pepper and finish with truffle oil.
Ingredients
Grilled Salmon with Corn, Tomato and Spinach Ragu
Ingredients
4 8oz. Pieces of salmon
1 Quart baby spinach
2 large tomatoes
2 cups of corn (off the husk)
2 table spoons extra virgin olive oil
1 tablespoon butter
1 tablespoon chopped flat leaf
Italian parsley
salt & pepper to taste
Asparagus and white truffle orecchiette
Ingredients
20 oz. Pasta (orecchiette or you may use any type of pasta)
2 tablespoons heavy cream
1 clove of garlic
½ cup thinly sliced asparagus (raw)
1 oz. White truffle oil
1 tablespoon extra virgin olive oil
salt & pepper to taste