Ingredients

1 (6-ounce) salmon fillet, skin off
1/4 cup Parmesan, finely grated
Salt and freshly ground black pepper

Sun-Dried Tomato Pesto Paste:
4 ounces sun dried tomatoes, packed in olive oil
1 clove garlic
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper

Basil Pesto:

1/2 cup extra-virgin olive oil
1 clove garlic
1/2 cup basil leaves
1/4 cup grated Parmesan
Salt and freshly ground white pepper

Parmesan Crisps, recipe follows
Sauteed Asparagus, recipe follows
Mashed Potatoes, recipe follows

Instructions

Lightly season the salmon
with salt and pepper. Generously coat 1side of the salmon with the finely grated Parmesan.
In a non-stick saute pan, add approximately 3 tablespoons vegetable oil and place over
high heat. When the oil is hot, carefully place the salmon in the pan cheese side down.
Turn temperature down to medium heat and allow the salmon to cook about 4 minutes before
flipping over. The idea is to form a nice crispy, lightly brown crust. Turn salmon and
allow to cook another 3 or 4 minutes. Remove from pan and set aside in a warm place until
plating.

Sun-Dried Tomato Pesto Paste:
In a blender or food processor, add the sun-dried tomatoes along with their oil, the
garlic cloves, and 1/4 cup of extra-virgin olive oil. Process the mixture on high speed
approximately 1 minute until almost smooth. The mixture should be slightly chunky. Season
with salt and pepper, to taste.

Basil Pesto
In a blender or food processor, place the extra-virgin olive oil and garlic clove. Process
until smooth. Add the basil leaves, and process for about 1 minute until mixture is
relatively smooth. Add the Parmesan and process again until fully incorporated. Season the
pesto with salt and pepper, to taste.

To plate:
Place a small mound of mash potatoes in the center of the plate. Place the asparagus on
top of the mashed potatoes at an angle. Then put the salmon nicely on the plate,

overlapping the asparagus. Drizzle the plate with both pestos and garnish the plate with
the Parmesan crisp by securing it in the bed of mashed potatoes. Parmesan
Crisps:
1/4 cup Parmesan, coarsely grated Preheat the oven to 350 degrees F.

Heavily grease a cookie sheet (parchment paper is optional, but if using parchment, make
sure it is heavily greased). In a 5-inch diameter circle, sprinkle the coarsely grated
Parmesan. Make sure there is just enough to fill the circle, don't over do it! Place in
oven and bake for approximately 8 minutes, or until golden brown. Remove from oven and
allow to cool before lifting from cookie sheet. Be extremely gentle with them they are
very brittle when cool. Sauteed Asparagus:
4 green asparagus
1/2 tablespoon butter
Salt and white pepper Cut off about 2 inches of the ends of the asparagus, as
they tend to be very coarse and tough. Blanch asparagus in boiling, well-salted water
until tender. Shock them in ice water to keep them from cooking any further and hold them

until you are ready to plate. Right before plating, in a saute pan over a low flame, melt
the butter with the asparagus. Once the asparagus are hot, season with salt and white
pepper. Mashed Potatoes:
2 large russet potatoes, peeled and cut into 1/8ths
1/2 cup cream
2 tablespoons butter
Salt and freshly ground white pepper Place the potatoes in cold, salted water
over high heat. Cook thoroughly and strain. In a separate pot, heat heavy cream and
butter. Using a potato masher, mash potatoes. Slowly incorporate the cream and butter
mixture. Season with salt and white pepper, to taste.