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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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CRISPY SALMON WITH CHARRED TOMATO AND ASPARAGUS COMPOTE

From: Chef Pat Joyce – 17th Street Cafe
Primary category: Steel City Chefs

INGREDIENTS:

4 Salmon fillets, 7- 8 ounces each, skin on and scaled
8 ounces cherry or grape tomatoes
3 tablespoons olive oil
1 clove garlic, smashed
salt and pepper
8 ounces pencil asparagus
8 ounces red onion, sliced
½ cup fresh basil, chopped
Dressing:
1 teaspoon Dijon mustard
1 teaspoon chopped garlic
juice from 1 ½ limes
1 cup olive oil
salt and pepper
DIRECTIONS:
Score the salmon skin 4-5 times with a sharp knife. Season with salt and pepper and place skin side down in a medium hot skillet coated with 1 tablespoon of oil. Shake the pan a little to prevent sticking. Cook on medium heat for 8-10 minutes then turn and cook another 2-3 minutes for medium.
Meanwhile, place the tomatoes in a bowl and toss with crushed garlic, salt and pepper. Put in a pan and place uner the broiler for 2-3 minutes to char. Heat 2 tablespoons of oil in a pot and cook the asparagus and onion until wilted but still colorful. Add the basil and charred tomatoes and season with salt and pepper.
For the dressing, place all ingredients in a blender and whirl until lump free. Season and pour in a squirt bottle.

ingredients(s): asparagus, salmon filet, tomato,

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CRISPY SALMON WITH CHARRED TOMATO AND ASPARAGUS COMPOTE - REVIEWS

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    The poignant story unfolds as we explore Black’s lost art career, seek out elderly veterans who encountered Miss Black on the battlefield, and present to amazed and appreciative families portraits that never arrived.
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