Grilled Salmon with Baby Heirloom Tomotoes, Asparagus, Corn and Basil

By Chef Hillary Gallagher

Ingredients:

4 salmon fillets

1 bunch asparagus

1 pt. baby heirloom tomatoes (if unavailable, substitute cherry or grape tomatoes)

2 ears corn, kernels removed

package of basil leaves, torn

lemon, juiced and zested

1 cup uncooked Carolina Gold Rice

2 tablespoons extra virgin olive oil

Salt and pepper to taste

Procedure:

1. Prepare the rice according to package instructions, and fold in the lemon zest.

2. Blanch the asparagus by boiling it for 3 minutes in salted water, and then shock it by removing it and plunging it into an ice water bath to stop the cooking.

1. Season the salmon fillets with salt and black pepper, and grill to desired temperature.

2. Heat the extra virgin olive oil in a saut pan on medium heat, then add the corn, and cook for 3 -4 minutes.

3. Add the tomatoes and blanched asparagus to the saut pan, and cook for an additional 2 minutes.

4. Add the torn basil leaves to the vegetables in the saut pan, and season with the lemon juice and salt and pepper.

5. Serve each salmon fillet with the Carolina Gold Rice and the vegetables

Chattahoochee Technical College Mountain View Campus

Hillary Gallagher, CCC is the Culinary Arts Program Director and Lead Instructor at Chattahoochee Technical College in East Cobb. This email address is being protected from spambots. You need JavaScript enabled to view it.. 770-509-6350. ChattahoocheeTech.edu