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Salmon with Grilled Asparagus, Celery, Carrots, Snow Peas, Red Pepper Oil and Yuzu Glaze

Salmon with grilled asparagus, celery, carrots, snow peas, red pepper oil and yuzu glaze. A new Hamilton Park Hotel specialty, currently being served! Check out our delicious salmon recipe below.

For The Salmon:
8 oz. Salmon
1 tsp olive oil
S&P to taste 

For the Vegetables:
8 pencil asparagus
1 oz. shaved celery
1 oz. shaved carrots
1 oz. shaved snow peas
1 oz. olive oil
S&P to taste

For the garnish:
Red pepper oil
Yuzu glaze

Rub 1 teaspoon of oil on the Salmon and season to taste then grill cook the salmon 3 minutes on one side and 4 minutes on the other, while the salmon is cooking take ¼ oz. of olive oil and rub the asparagus with it, season to taste and grill the asparagus.  As asparagus is cooking sauté all other vegetables with remaining oil season and get ready to plate up as salmon should be almost ready. Place asparagus as shown in the picture, pat dry the sautéed vegetables then place as shown add the pepper oil and Yuzu glaze, take the salmon off the grill and place on top of vegetables and serve.

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