I started with a fresh piece of salmon and sautéed it in mushrooms, garlic and roasted red peppers. Then I added some shrimp. Finally, I made a balsamic reduction sauce and added peppercorns to it. Then I served the salmon and shrimp over cold lettuce, garnished with capers and drizzled with the balsamic reduction. I sprinkled some carmelized red onions over the top as well.
I added some fresh green beans on the side and served with warm baguette, with oil and balsamic with fresh cracked pepper to dip. And I began the meal with some tomato basil soup with creme fresh. It was a delightful Spring dinner!
Words and photos copyright 2013 by Eddie Edwards.