Pecorino Romano Topped Salmon
Served over Steamed Baby Spinach and Asparagus Tips

Show # 5 Monterey Bay Salmon
Serves 4

Considered one of nature’s most perfect foods, wild salmon from the Monterey Bay is the perfect source of Omega-3 fatty oils that are great for the health of your heart. This recipe will elicit ooohs and ahhhs from your guests.

Ingredients

4 ea. Salmon Fillets 6-8oz. each -2” thick, skin removed
Non-stick Spray
1 Cup Mayonnaise
4 Clove Garlic, coarsely chopped
½ Cup Pecorino-Romano cheese, freshly grated
Juice of ½ lemon
¼ Cup Chardonnay
Salt and Pepper to taste

Pre-heat oven to 400 degrees F

Method

1. Spray a baking sheet with non-stick spray and place the salmon fillets on it.
2.  Using a spatula, spread equal parts of mayonnaise over the top of the fillets.
3. Next, top each piece of fish with the garlic and the cheese.
4. Squeeze the lemon juice over the top of the fish.
5. Splash each fillet with the chardonnay.
6. Place the baking sheet in the pre-heated oven and bake for 15-20 mins.
7. Remove from oven and allow to stand a few minutes prior to serving.

While the salmon is cooking, prepare the spinach/asparagus sauté.

Ingredients

4 Cups Fresh Baby Spinach
¼ cup Olive Oil
Salt and Pepper To Taste

Combine together in sauté pan over medium high heat and allow to sweat down, stirring occasionally.

In another sauté pan, combine:

¼ C Herb-Garlic Compound Butter and 1 bunch of asparagus (tips only-cut into 2”pcs). Saute together over med. heat until tips are cooked but still crisp.

Combine with the spinach and stir to incorporate.