Grilled Wild Salmon & Asparagus in Lemon Cream Sauce – Rocky Mountain Olive Oil
Ingredients: 1 pound fresh wild salmon fillets 1 bunch of thin, tender asparagus, woody stems discarded, 6 artichoke hearts quartered 1 thinly sliced shallot 1 clove minced garlic 1/2 cup...
Ingredients
- 1 pound fresh wild salmon fillets
- 1 bunch of thin, tender asparagus, woody stems discarded
- 6 artichoke hearts quartered
- 1 thinly sliced shallot
- 1 clove minced garlic
- 1/2 cup crisp, dry white wine
- 2 cups heavy cream
- 5 tablespoons Rocky Mountain Olive Oil Wild Anithos Dill Infused Olive Oil
- 3 tablespoons fresh squeezed lemon juice
- 2 sprigs of fresh dill
- 1 tablespoon fresh dill and/or flat leaf parsley to garnish
- salt and fresh ground pepper to taste
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