Spring cooking with Andiamo

Content sponsored and provided by Andiamo.

Andiamo Executive Chef Jim Oppat joined us in the FOX 2 Cooking School to show us a recipe that takes full advantage of the spring cooking right now. 

You can watch in the video player above as he prepares Salmon Fillets with Avocado Butter and Asparagus Gremolata, and get his recipe below. 

6 servings
2.5 pounds Salmon Fillets, skin removed cut into 6 equal portions
Fish Marinade
6 fluid oz Olive oil
2 Fluid oz Lemon, grapefruit, lime, or Tangerine juice
2 cloves garlic, minced
1 tsp. Salt
1 tsp. Fresh ground pepper
1 Tb Cilantro chopped

1.     Mix all ingredients together and pour over fish and refrigerate for 30 minutes or up to 2 hours.

Wine marinade: Replace the citrus juice with dry white wine or vermouth. Substitute Shallots for the garlic.

Avocado Butter with Cilantro

1/2 cup    Whole unsalted butter, soften
1/3 cup    Ripe Avocado, mashed
1 Tb Cilantro, chopped
1 tsp. Garlic, minced
1 Tb Lime juice
as needed, Salt and Pepper to taste

Method:  Cream together all ingredients. Refrigerate until ready to use. You may also store it in the freezer for longer periods, up to two months.

Asparagus Bell Pepper Gremolata

1 lb Asparagus, sliced thin
1 lb Sweet Piquette Peppers
1 bunch Parsley, Italian, chopped
1 bunch    Green Onions, chopped
1 cup Marcona Almonds, crushed
¼ cup Capers, rinsed and chopped
1 ea. Lemon, zested
1 ea. Orange, zested
1 Tbls. Garlic, minced
2 Tbls. Cilantro, chopped
¼  cup Olive oil
2 Tbls. White balsamic vinegar
To taste, Salt and pepper

1.    Combine all of the above ingredients together in a mixing bowl.
2.    Season to taste with salt and pepper and allow to rest about 2 hours at room temperature before use.
3.    Can be stored for up to two days.