INGREDIENTS:

CITRUS SALMON VEGETABLES:

CITRUS REDUCTION:

CAPER CITRUS VINAIGRETTE:

CITRUS SALMON VEGETABLES:

1. Steam French beans for 3 minutes. Immediately place in ice bath to stop the cooking process. Drain when cold.
2. Steam red potatoes for 30 minutes then place in ice bath until cold. Dice potato into 1” x 1” cube – ˝ inch thick.
3. Place grape tomatoes, button mushrooms & kalamata olives in a bowl & set aside.
4. Set aside.

CITRUS REDUCTION:

1. Bring orange juice to a boil. Allow it to reduce by 1/3rd.
2. Skim orange foam from top.
3. Add honey and stir until well combined.
4. Place in ice bath to chill prior to mixing in vinaigrette mixture.

CAPER CITRUS VINAIGRETTE:

1. Place all ingredients into a container (excluding the canola oil) and blend for 20 seconds. Using a blender, slowly drizzle canola oil into the dressing until emulsified and the ingredients are fine enough for a squeeze bottle. (approximately 3 minutes).
2. Set aside.

GRILLED SALMON:

1. Lightly season pieces of fish with salt & pepper.
2. Grill each side for approximately 4-5 minutes per side.
3. Saute vegetables in 1 Tbls. Canola oil with 1 tsp. of chopped garlic until hot throughout.
4. Deglaze pan with 1oz. of Chardonnay.
5. Divide vegetables evenly on two plates. (Cooking time approximately 3 minutes using a hot sauté pan.)
6. Place grilled salmon on top of the vegetables.
7. Generously drizzle the caper citrus vinaigrette on top.
8. Serve immediately.