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2 8-ounce wild salmon fillets
2 tablespoons basil-garlic butter (see recipe below), softened but not completely
melted
½ teaspoon salt and pepper mix (80% salt and 20% pepper)
1½ ounces Pesto Beurre Blanc, see recipe below
5 each asparagus spears - blanched and reheated with some of the basil-garlic
butter
1½ cups garlic mashed potatoes
Basil-Garlic Butter
Yield 4 ounces
4 tablespoons butter, unsalted, whipped
2 teaspoons garlic, minced
1 teaspoon shallots, minced
1 tablespoon olive oil
½ teaspoon salt and pepper mix (80% salt and 20% pepper)
2 teaspoons fresh parsley, fine chopped
1 tablespoon fresh basil, fine chopped
Slowly whip oil into soft whipped, mix all remaining ingredients.
Pesto Beurre Blanc
Yield 6 ounces
1½ teaspoons shallots, minced
2 teaspoons white wine vinegar
3 tablespoons white wine
½ cup heavy cream
4 tablespoons butter
1 pinch Kosher salt
½ teaspoon thyme, fresh, minced
¼ teaspoon black peppercorns
2 tablespoons pesto (your favorite recipe or buy prepared)
Mix shallots, thyme, black peppercorns, kosher salt, vinegar and wine in a small pot and reduce over medium heat until liquid is almost evaporated. Turn heat to low, add heavy cream and reduce slightly. Using a small whip slowly incorporate butter to sauce consistency, add pesto and mix well.
Putting it all together:
Brush salmon fillets with basil-garlic butter and season with salt and pepper mix. Grill to desired doneness (be sure to not overcook the salmon) while basting the salmon with remaining basil-garlic butter.
Place mashed potatoes at the center of a serving plate and arrange asparagus spears leaning on the mashed potatoes. Pour pesto beurre blanc over the hill of asparagus, and place salmon fillet on the asparagus and garnish with chopped parsley.