Lunchbreak: Chef Chris Koetke makes Tuscan grilled salmon

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Chef Chris Koetke

Kendall College
900 N. Branch Street

Tuscan Grilled Salmon with Grilled Asparagus
Serves: 4

4 – 6 oz pieces of boneless and skinless salmon fillet
1 1/2 teaspoons Italian herb blend
1/4 teaspoon ground coriander
1/2 teaspoon ground fennel (may need to grind your own in a spice grinder)
1/2 teaspoon salt
3/4 teaspoon ground black pepper
2 bunches thin asparagus, with the bottom 2 inches trimmed off
2 garlic cloves, minced
5 Tablespoons olive oil
1/3 cup chopped kalamata olives
1 Tablespoon small capers
2 Tablespoons minced parsley (Italian preferably)
2 1/2 teaspoons lemon juice

Combine Italian herb blend, coriander, fennel, 1/2 teaspoon black pepper, and 1/4 teaspoon salt in a bowl.  Sprinkle on the salmon fillets. Rub asparagus with 2 Tablespoons olive oil, 1/4 teaspoon of salt, 1/4  teaspoon of black pepper and garlic. Combine 2 Tablespoons olive oil, kalamata olives, capers, parsley, and lemon juice.  Reserve. Rub salmon with 1 Tablespoon of olive oil.  Gill over medium high heat until the salmon is moist but cooked (about 3-4 minutes per side depending on the thickness of the salmon).  At the same time, grill the asparagus until it is al dente.  Place asparagus on the bottom of a platter.  Top with salmon and then the olive/caper mixture.

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