Grilled Salmon with White Wine Sauce Accompanied with Grilled Asparagas and Roasted Garlic Mash Potatoes

by Ramona Baptiste
Chef in the Hood Inc.

Ingredients

4 oz. salmon steak
Asparagus
Colored peppers
Russet potatoes
One head of garlic
1/2 cup heavy cream
1 pat butter
1/4 cup white wine
Salt & pepper
Olive oil

Directions

Blanch asparagus for 5 seconds then put in cold water to stop the cooking process. Drain and set aside. Thinly slice yellow and red peppers set aside. Take 1 head of garlic, cut off the top, drizzle with olive oil, and roast in oven until tender, about 45 minutes.
Boil potatoes until tender. Add to ricer with roasted garlic. Add butter and heavy cream until well blended. On a hot grill pan using a paper towel with olive oil, wipe top until coated. Place asparagus and peppers, season with salt & pepper until marked. Removed from grill. Add 4 oz. salmon steak and grill for 10 minutes on both side in all until marked and medium-rare. Take 1/2 cup of heavy cream to sauce pan, add 1 pat of butter, 1/4 cup white wine, salt and pepper. Simmer until thick. Pour over salmon when plating.