Pan Seared Salmon with Balsamic Roasted Sweet Potatoes, Asparagus and Basil Aioli
Serves 4

Ingredients:

4 Salmon Fillet (6 oz. each), seasoned with Salt and Pepper
1 pound Asparagus
2 pounds Sweet Potato, peeled and diced into large chunks, place in cold water
¼ Cup Balsamic Vinegar
1 tsp. Chopped Fresh Thyme
Salt & Pepper
¼ cup Olive Oil

Method:

1. Trim the bottom of the asparagus to remove the tough part of stems.
2. Blanch in boiling salted water for 3 minutes and place in ice cold water.
3. Place a roasting pan in the oven 350 degrees.
4. Toss the sweet potatoes in olive oil, thyme and  salt & pepper. Put into roasting pan and roast until golden brown, approximately 25 minutes.
5. While sweet potatoes are roasting cook the salmon in a heated sauté pan with olive oil. Turn fillet after 5 minutes and cook until tender, approximately 12 minutes total.
6. Reheat the asparagus in a little butter and sauté 3 minutes.

To Serve:

Sprinkle Balsamic vinegar over the sweet potatoes and place potatoes in the middle of the plate. Criss cross the asparagus on top of the sweet potatoes. Position the salmon fillet over the asparagus and top with a dollop of Aioli.

Aioli

Ingredients:

1 cup of Mayonnaise
Handful of Fresh Basil
1 tbsp of Extra Virgin Olive Oil
3 cloves of Garlic
1 tbsp Lemon Juice
Pinch of Fresh Black Pepper

Method:

Mix in blender for 1 minute, place in bowl and serve chilled.

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Pumpkin Soup

Any reproduction of a Publick House Recipe must be accompanies by a registered Publick House Logo.