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Salmon with Grilled Vegetables and Asparagus Sauce

From the cookbook: "Carlos' Contemporary French Cuisine"

Olive oil spray
1 large baking potato
1 large sprig rosemary, leaves only, chopped
10 sprigs thyme, leaves only, chopped
6 sprigs chives, chopped
½ C. fresh lemon juice
2 C. olive oil, divided
Salt & white pepper to taste
4 salmon steaks, about 6 oz. each
1 large zucchini, thinly sliced
16 asparagus stalks, tips cut off and reserved
2 T finely chopped shallots

Spray grill will olive oil spray and heat until very hot.  Peel and thinly slice the potato, soak in water for one hour, then dry thoroughly.
Combine the chopped rosemary, thyme, and chives.  Make a marinade by combining all but 1 teaspoon of the mixed herbs and the lemon juice, 1½ cubs of the olive oil, salt, and pepper.  Place three-quarters of the marinade in a large bowl, place the salmon steaks in the marinade, and refrigerate for 1 hour. Turn the steaks after 30 minutes.  Reserve the remaining marinade in the refrigerator.
Grill the potato, zucchini, squash, and asparagus tips (save the spears for the sauce), brushing with the reserved marinade as you grill.  The vegetables should blacken slightly as they grill, but they should not burn. Place the grilled vegetables on a sheet pan.  If made ahead, cover with plastic wrap after the vegetables are completely cool and store in the refrigerator; warm before serving.
To make the asparagus sauce that Beau didn't make, purée the asparagus stalks in a blender, and strain to remove any solids.  Place the asparagus juice in a deep bowl and, using a hand mixer, slowly add the remaining olive oil, mixing at high speed until well blended.  Season with salt and pepper, and set aside.
Remove the salmon from the marinade and grill, skin side down, flipping once.  Warm the vegetables, and sprinkle them with the chopped shallots and the reserved fresh herbs.  Arrange the vegetables on a serving plate with the salmon steaks on top.  Spoon the sauce over the vegetables and the salmon.

GRADES:
Rob Giles from Diamond Dave's: B+
Deb Giles from Dimaond Dave's: A
Chris: B+

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