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Grilled Open-Faced Salmon

Grilled salmon on toasted bread with vegetables with lemon Mayonnaise ,with herbs,fruits



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    Grill salmon and asparagus until cooked. Cook toasted bread with lemon mayonnaise. Add layer of chopped heirloom tomatoes. Tear salmon into two or three pieces and place on top of tomatoes. Top with asparagus cut into bite-size pieces. Top with crispy bacon, basil leaves and frisee. Serve with slices of black pepper coated nectarines.


Served with white wine

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» Top Wine Matches For This Recipe

Andrew Graham

Sauvignon Blanc, Riesling and Semillon are the best wines to pair with Grilled Open-Faced Salmon.


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