WITH LEMON BEURRE BLANC, BALSAMIC ESSENCE, TOASTED ALMONDS AND ASPARAGUS
YIELD: FOUR SERVINGS
8 oz. boneless, skinless salmon fillets
2 cups orange juice
¾ cup Italian dressing
2 oz. Triple Sec
2 cups granulated sugar
1 tablespoon table grind black pepper
1 tablespoon dried dill
½ cup white wine. (Chardonnay, Chablis)
½ cup lemon juice (fresh or bottle)
1 cup heavy cream
½ pound lightly salted butter (the real thing)
2 cups balsamic vinegar
½ cup sliced, blanched almonds
24 medium spears fresh asparagus (to steam in lightly salted water)
Vegetable oil (olive, canola, corn, etc.)
METHOD AND PREPARATION:
In a 9 by 13 inch baking pan or large bowl, place salmon filets. In a mixing bowl, whisk orange juice, Italian dressing and triple sec together and pour over the salmon. Cover the container and place in refrigeration overnight for service the next day. In a mixing bowl, place 1 cup sugar, 1 tablespoon black pepper, and 1 tablespoon dill and mix, set aside.
BALSAMIC ESSENCE PREPARATION:
In a small saucepan, pour in the balsamic vinegar with 1 cup of sugar. Place on a medium flame and simmer so the mixture begins to reduce and turn to syrup like consistency. When finished place in a warm area and reserve until service.
Lay out the almonds on a small cookie sheet and drizzle lightly with vegetable oil. Sprinkle with salt and toast in the oven at 375 until lightly browned. Remove and set aside until service.
ALL OF THE ABOVE CAN BE DONE A DAY AHEAD!