with basil whipped potatoes and roasted tomato relish

6 ea 8 oz. salmon filets
Marinade for salmon: *may place salmon in marinade the day of event
2 oz. extra virgin olive
4 ea garlic cloves – crushed
Cracked pepper
1 Tbl chopped basil

Whipped Potatoes:
4 ea russet potatoes, peeled & boiled until soft, whip together with the following:
2 tbl butter
1 cup cream
Salt and pepper to taste
3 Tbl pesto (add at last minute before serving to preserve green color)

Roasted tomato Relish:
10 ea ripe Roma tomatoes – cut in half- place on baking sheet pan
Drizzle with extra virgin olive oil and add 5 ea garlic cloves, rosemary sprig
Sprinkle with salt, pepper & dry oregano
Place in oven at 300 F for 2 hours until nicely shriveled and dark on edges
Let tomatoes cool – place in food processor and quickly pulse –do not puree – adjust seasoning with salt and pepper and additional olive oil

Pesto (or Basil Puree): in blender add the following until smooth & bright green -
12 ea large leaves Basil
1 Tbl chopped parsley
2 Tbl extra virgin olive oil
1 ea galic clove
1 tsp salt

Citrus Vinaigrette:
1 ea large shallot, peeled and minced
2 Tbl fresh lemon juice
¼ cup extra virgin olive oil
Salt and pepper to taste

Assembly
Place salmon on grill and cook approximately 4 minute each side. Working quickly place spoonful of whipped basil potatoes on center of plate. Place finished salmon on top, drizzle with citrus vinaigrette and garnish with dollop of roasted tomato relish and basil sprig. Enjoy!