Pan Seared Salmon with MIDNIGHT BEAUTY Grapes, Asparagus, and Red Peppers

Serves 4

Ingredients
­16 ea asparagus spears cut 6 inch spears
3 tablespoons salt
1 gallon boiling water
1 gallon ice water


4 pieces 5 ounce skinless salmon filets
2 teaspoons salt
½ teaspoon pepper
 2 tablespoons olive oil
1 tablespoon chopped ginger
1 tablespoon chopped garlic
¼ cup sliced onion
1 cup MIDNIGHT BEAUTY® grape halves
1 cup sliced red peppers
2 teaspoon oyster sauce


Preparation
In a large pot bring water to a boil. Add salt bring back to a boil and add asparagus. Cook till water comes back to a boil. After 1 minute of boiling drain into a colander. Place 4 pieces of asparagus at an angle in the center of each plate.

 Next pat dry salmon filets. Season each salmon with salt and pepper on both sides. Get a sauté pan hot with medium high fire and add oil. When oil starts to lightly smoke place salmon filets carefully into pan flesh side down. When salmon is golden brown on edges gently turn each filet over. Reduce flame to medium low. Cook till slightly firm about 3 to 5 minutes. With a slotted spatula remove filets and set aside on a plate.  Turn fire up to medium high and sauté garlic and ginger till aromatic about 1 minute. Add onions, red peppers and grapes and sauté 3 minutes. Add oyster sauce and sauté for 2 minutes.  

Place  peppers and onions over each plate of asparagus. Place MIDNIGHT BEAUTY® Grapes around asparagus. Place each salmon filet over the vegetables at an angle.