oven to 500° F .
Add asparagus to 1 gallon of boiling salted water
Blanch until tender approximately 4 minutes. Cool
in cold water. Remove.
In a saucepan cover potatoes in cold water with
1 tablespoon of salt. Boil until tender. Remove and cut in half.
Season salmon filets on both sides with salt and
pepper. Heat 2 oz of olive oil in large sauté pan. Add salmon.
Cook until golden brown on both sides. Remove fat. Place in 500°
F preheated oven for 4 minutes.
In a medium saucepan warm 2 oz butter and balsamic
vinegar together until butter starts to melt. Add potatoes. Toss until
Warm the asparagus in medium saucepan with 1 oz
of whole butter and salt and pepper
Place 5 asparagus stalks in center of plate. Place
salmon on top. Place 4 potato halves and 4 grapefruit segments around
plate. Drizzle 2 oz of grapefruit vinaigrette over top.
cup grapefruit juice
shallots chopped fine
t ground coriander
T pure olive oil
T chopped Italian parsley
grapefruit juice by 1/2 in non-reactive pan. Pour into a bowl.
Heat honey until honey starts to brown. Add to
Sauté the shallots slowly in 1 T of olive
oil until translucent. Add to grapefruit mixture.
Add remaining ingredients. Whisk until blended.