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, ...

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