POACHED SALMON WITH ROASTED ASPARAGUS AND HAWAIIN BLACK SALT ENJOY DAN:

        POACHED SALMON WITH ROASTED ASPARAGUS by CHEF DAN:

Serves 4

2 salmon fillets, 6 ounces each

1 cup Chablis or other dry white wine

1 cup water

6 peppercorns

2 tablespoons chicken broth

1 teaspoon dried dill weed

1 teaspoon fennel seed

1 bay leaf

1 rib celery, chopped

1 lemon, sliced

1/3- olive oil

1 pound asparagus ends trimmed

1/2-cup raspberry vinegar

2 tablespoon spicy Dijon mustard

1/4-teaspoon of Hawaiian black salt

1/4-teaspoon ground black pepper

3 cups leafy lettuce

TO MAKE THE SALMON:

1.   Combine the wine, water, peppercorns, chicken broth, dill weed, bay leaf, celery, and lemon slices in a skillet.

2.   Bring to a boil: cover, reduce heat and simmer for 10 minutes.

3.   Add the salmon to the mixture in the skillet and cook for 10 minutes.

4.   Remove with a slotted spoon to a serving plate.

ASPARAGUS:             (PRE-HEAT OVEN TO 450 DEGREES)

1.   Place asparagus in a single layer in a baking sheet.

2.   Drizzle I tablespoon olive oil olive, season with salt and pepper.

3.   Turn to coat.

4.   Bake until lightly browned, about 20 minutes.

VINAIGRETTE:  (makes 1-1/2-cups)

1.   Combine oil, spice mustard, raspberry vinegar, sugar, Hawaiian black salt and black pepper.

2.   Place in a glass jar with a lid.

3.   Close tightly and shake vigorously to combine.

4.   Combine greens and 2 tablespoons of the dressing to a mixing bowl.

5.   Toss to coat.

6.   Drizzling reaming dressing over the fish and serve with asparagus and greens.

ENJOY DAN:        HALLELUJAH!!