Preparing and Serving the meal:
Serve salmon and asparagus in large platter with caesar salad in bowl on the side.
Great summer outdoor dish with a glass of Riesling.
Prep and cook time about 45 minutes.
Enjoy : )
Dr. Rob
Dr Rob’s Caesar Salad
Ingredients:
- 1 head romaine lettuce, cut in one inch strips and washed
- ½ cup extra virgin olive oil
- ½ cup parmesan cheese, coarsely grated
- Juice from one lemon
- One can anchovies, flat fillets, crushed through garlic press
- 3 cloves garlic, crushed through garlic press
- Two dashes Lea and Perrins Worcestershire sauce
- Ground pepper (lots of it) and light salt (kosher)
Directions:
1. Prepare dressing in large salad bowl, then add lettuce and toss
2. Grate additional parmesan cheese and pepper over tossed lettuce then serve
Dr Rob’s Sautéed Asparagus
Ingredients:
- Two bunches of thin asparagus (cut tips two inches long and discard hard ends)
- 3 cloves garlic, thinly sliced
- ½ cup pine nuts lightly toasted
- Extra virgin olive oil
Directions:
1. Heat large pan with light coating of olive oil and lightly brown garlic
2. Add asparagus light salt and pepper and cook 3-5 minutes, al Dante
3. Add pine nuts and serve
Dr. Rob’s Grilled Salmon
Ingredients:
- Two salmon fillets, about 4 inches wide
- Garnish with light olive oil, salt, pepper, thyme and dash red pepper flakes (for those that like a little spice)
Directions:
Sautee in pan with olive oil and one clove crushed garlic
3- 5 minutes each side
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