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