By The River Recipe
Restaurant & Bar
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Ingredients
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Appetizer
Main Course
Dessert
Method
Appetizer
- 1
Prepare the Shrimp
Peel and devein the shrimp. Rinse under cold water and pat dry with paper towels.
- 2
Sauté the Shrimp
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- 3
Add Shrimp
Add the shrimp to the skillet and season with salt and chili flakes. Cook for 3-4 minutes until the shrimp are pink and opaque.
- 4
Finish with Lemon and Parsley
Remove from heat, stir in lemon juice and chopped parsley. Serve immediately.
Main Course
- 5
Preheat Oven
Preheat your oven to 400°F (200°C).
- 6
Season the Salmon
Place salmon fillets on a baking sheet lined with parchment paper. Season with salt, black pepper, Dijon mustard, and honey.
- 7
Prepare Asparagus
Trim the ends of the asparagus and place them around the salmon on the baking sheet. Squeeze lemon juice over both salmon and asparagus.
- 8
Bake
Bake in the preheated oven for 15-20 minutes or until the salmon flakes easily with a fork and the asparagus is tender.
Dessert
- 9
Melt Chocolate
In a small saucepan over low heat, combine chocolate and butter. Stir until melted and smooth.
- 10
Add Cream
Remove from heat and stir in heavy cream and vanilla extract until fully incorporated.
- 11
Chill the Mixture
Pour the mixture into a serving dish and chill in the refrigerator for at least 2 hours until set.
- 12
Serve
Once set, sprinkle a pinch of sea salt on top before serving.