FISH HOUSE FOODS
Stuffed Salmon with Garlic-Tomato Confit
and Asparagus Tips
1 bunch medium asparagus 2 large tomatoes, peeled, seeded
2 portions Kirkland Signature and diced
stuffed salmon entrée 1 tablespoon julienned fresh
Kosher salt basil leaves
Freshly ground black pepper 1 lemon, thinly sliced
3 garlic cloves, slivered 1 tablespoon thinly sliced
1/4 cup extra-virgin olive oil fresh chives
1. Preheat broiler.
2. Cut 2-inch tips off the asparagus and blanch until tender; cool and reserve.
3. Season salmon with salt and pepper to taste. Broil salmon, taking care not
to blacken or burn.
4. Cook garlic in olive oil in a medium saucepan over moderate heat just until
garlic begins to brown. Remove from heat and stir in diced tomatoes, basil,
and salt and pepper to taste. Stir in asparagus tips.
5. Place salmon and vegetables on plates and garnish with lemon slices and
chives. Makes 2 servings.
