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“Fresh and refreshing with every bite”
- 2-6 oz Portions Secret Island Salmon
- 1 lemon
- Green Onion
- 1 1/2 cup onion
- 2 tbsp. of butter
- 1/2 cup of water
- 1 tsp. lavender
- Pomegranate seeds
- Pomegranate molasses
- Fresh herbs
- 1 1/2 tbsp. of salt
- Season Salmon generously with salt & pepper. On a hot grill, cook Secret Island Salmon for 4-5 minutes on both sides.
- Add lemon, asparagus, broccolini and green onion for final 4-5 minutes to hot grill.
- In a sauce pot, melt 1.5 onions (1 1/2 cups) with 2 tablespoons of butter, 1/2 cup of water, and 1/2 teaspoon of lavender for 20 minutes until onions are translucent, but not brown.
- Blend melted onion mixture until it reaches a smooth purée. Season with Salt.
- To Plate: Serve a spread of onion soubise on a plate, top with salmon and vegetables, and garnish with lemon, pomegranate seeds, pomegranate molasses, and fresh herbs.
Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.
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