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Salmon on a Cedar Plank
with White Asparagus and Blood Orange Vinaigrette

from Chef Michael Rossi


1 large side - Salmon cut into pieces
10 each - Blood Oranges
2 Bundles - White Asparagus
1 each - Shallot (small)
2 cups - Extra virgin olive oil
1 bunch - Chervil, chopped
3 tablespoons - Apple cider vinegar
1/2 cup - Honey
to taste - Salt and Pepper
zest - From three of the Blood Oranges


For the Salmon

  • Juice 7 of the blood oranges and place into a small saucepan and reduce the juice by .

  • Section the remaining 3 blood oranges and reserve the segments on the side.

  • To make a glaze for the salmon, add the honey to a small saucepan and heat the honey until it starts to bubble, but not burn.

  • Add in 1/3 of the reserved blood orange juice that has been reduced.  Take off the stovetop and allow to cool.

  • Dip each of the pieces of salmon into the glaze and place onto the cedar plank.  Also dip each of the sections of blood orange into the glaze and place 3 sections on top of each piece of salmon. Place the cedar plank into the oven and broil for 5 minutes or until the fish is cooked to medium.

Blood Orange Vinaigrette

  • Add the remaining 2/3 of the reduced blood orange juice to a blender along with 1 shallot, a pinch of chopped chervil, vinegar, salt and pepper, the zest from three of the oranges and enough extra virgin olive oil to emulsify the vinaigrette.

White Asparagus

  • Peel the asparagus and place into salt ice water for 1 hr to remove any of the bitterness.

  • Remove and blanch the asparagus in boiling salted water until tender and cool immediately in ice water.

  • Marinate in extra virgin olive oil, chervil and salt and pepper.

  • Serve either warm or cold.

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