From: Chef Michael Kimmel, Tarpy's Roadhouse, Monterey, CA.

Yield: 4 servings.

4 6-oz salmon fillets, pin bones removed
2 cups fresh grape salsa
1⁄2 cup lemon beurre blanc
16 asparagus spears
1 cup julienne vegetables (ccarrots, zucchini, yellow squash, red and yellow bell peppers)
1 Tbsp. butter
to taste, kosher salt and ground black pepper
4 lemon wheel twists
4 sprigs Italian parsley
FRESH GRAPE SALSA:
1 cup red California seedless grapes, halved
1 cup green California seedless grapes, halved
1⁄2 tsp. kosher salt
2 tsp. white wine vinegar
1 Tbsp. olive oil
2 dashes Tabasco ® brand Pepper Sauce
2 Tbsp. red bell pepper, small dice
1 tsp. fresh thyme leaves, finely chopped
1⁄2 tsp. garlic, minced
1 tsp. shallot, minced
1⁄4 tsp. black pepper, ground
2 Tbsp. scallion, very thinly sliced
LEMON BEURRE BLANC:
1 tsp. shallots, chopped
1⁄4 tsp. garlic, chopped
1 Tbsp. white wine vinegar
1⁄4 cup heavy cream
1⁄4 lb. butter, cubed
1 lemon, zest grated and chopped, then juiced
1⁄4 tsp. black pepper, ground
1 dash Tabasco ® brand Pepper Sauce

For fresh grape salsa: Combine all ingredients and check seasoning level. Refrigerate until ready to use.

For lemon beurre blanc: In small saucepan reduce the vinegar with shallots and garlic until almost dry. Add cream and bring to a boil; allow to reduce until very thick. Reduce heat to low and whisk the butter into the sauce. Remove from heat, then add lemon, salt, pepper and Tabasco brand pepper sauce.

For final preparation: Grill salmon to desired temperature; keep warm. Blanch the asparagus and julienne vegetables, then toss with butter, salt and pepper.

For service: Arrange asparagus in fan with tips out toward edge of plate, mound julienne vegetables at center. Lay salmon fillet over julienne vegetables than top with fresh grape salsa, drizzle with beurre blanc and garnish each with a lemon twist and sprig of Italian parsley.

CALIFORNIA TABLE GRAPE COMMISSION