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, ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.