Grilled Salmon Recipe
Lobster ravioli, asparagus, oven dried tomatoes, truffle beurre blanc
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Ingredients
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For the Lobster Ravioli
For the Asparagus
For the Oven-Dried Tomatoes
For the Truffle Beurre Blanc
For the Grilled Salmon
Method
Prepare the Lobster Ravioli
- 1
Make the Filling
In a bowl, combine the chopped lobster meat, ricotta cheese, parsley, salt, and pepper.
- 2
Assemble the Ravioli
Place a small spoonful of filling onto the center of a wonton wrapper. Moisten the edges with water and fold over to seal. Press to remove air.
- 3
Cook the Ravioli
Bring a pot of salted water to a boil. Cook the ravioli for 3-4 minutes until they float. Drain and set aside.
Prepare the Oven-Dried Tomatoes
- 4
Preheat the Oven
Preheat the oven to 200°F (93°C).
- 5
Prepare the Tomatoes
Place the halved tomatoes on a baking sheet, drizzle with olive oil and sprinkle with salt. Bake for 2-3 hours until dried.
Prepare the Asparagus
- 6
Season the Asparagus
Toss the trimmed asparagus with olive oil, salt, and pepper.
- 7
Roast the Asparagus
Roast in the oven at 400°F (200°C) for 15-20 minutes until tender.
Prepare the Truffle Beurre Blanc
- 8
Cook the Shallots
In a saucepan, melt 1 tablespoon of butter and sauté shallots until translucent.
- 9
Make the Sauce
Add white wine and reduce until almost dry. Stir in heavy cream and simmer for 2 minutes. Gradually whisk in remaining butter and truffle oil. Season with salt.
Grill the Salmon
- 10
- 11
Serve the Dish
- 12
Plate the Dish
On a plate, place the lobster ravioli, top with grilled salmon, and garnish with roasted asparagus and oven-dried tomatoes. Drizzle with truffle beurre blanc.
