Grilled Asparagus Salad

1 bunch of asparagus (about 1 pound)
1 ½ Tbls. diced red onion
4-5 slices prosciutto cut in julienne strips
2 Tbls. chopped roasted red pepper
1/2 cup diced parmesan cheese (or blue cheese)-room temp.

Wash and dry asparagus and break off woody part of the stem. Brush lightly with olive oil and season with salt and pepper. Watch closely on grill and turn occasionally until all sides are charred (not burned). Cut into about 2 inch sections and toss with remaining ingredients and vinaigrette. Season with salt and pepper. Serve room temperature. Serves 4.



Vinaigrette:
1/3 cup of olive oil
½ Tbls. balsamic vinegar
½ Tbls. Dijon
S&P to taste
Whisk all ingredients together, toss with salad ingredients.


Cedar Planked Salmon with Portobello Mushroom Sauce

½ bunch green onions, diced
2 large portobello mushrooms, sliced
About ¼ cup oil for sautéing
3 Tbls. sesame oil
1 Tbls. fresh ginger, peeled and diced
¼ cup water
3 Tbls. soy sauce
2 tsp. cornstarch
2 Tbls. brown sugar

2 lb. salmon fillet; seasoned with salt and pepper

Sauté mushrooms in oil, season with salt and pepper, add green peppers just at the end and set aside.

Heat sesame oil and sauté ginger in a small skillet. Combine water, soy sauce, brown sugar and cornstarch, stir in and cook until sauce has thickened (taste for balance), add mushrooms and green onions.



Cedar Planked Salmon:
2 lb. salmon fillet, brushed with olive oil and seasoned with salt and pepper
1 cedar plank, rinsed and soaked in water for at least ½ hour or up to 4 hrs.
Prepare a medium fire in the grill. Place the plank on the grill and heat plank until toasted. Place the salmon on the plank, close the lid and grill until cooked through, about 8-10 minutes. Serves 4.








Key Lime Pie

Crust:
1 cup graham-cracker crumbs
3 Tbls. butter, melted and cooled
3 Tbls. sugar

Filling:
1 can (14 oz.) sweetened condensed milk
3 egg yolks
½ cup key lime juice

1 cup whipped cream
2-3 Tbls. powdered sugar
coconut toasted

Preheat oven to 350 degrees. Combine graham-cracker crumbs, butter, and 3 Tbls. sugar in medium bowl, mix well. Press into a 9” pie plate, bake until lightly browned about 10 minutes. Let cool.

Combine milk, yolks and lime juice. Pour into pie crust. Bake at 350 degrees for 10 minutes. Let stand 10 minutes. Refrigerate until cool. Top with whip cream, garnish with lime slices.

As promised here is my recipe for Key Lime Pie, it is so easy. I like to use Nellie & Joe's Key West Lime Juice it pure lime juice, found at most grocery stores, it is great to have on hand and I also use it a lot in marinades. Let me hear from you on some ideas for next week. Enjoy!