Pan Seared Salmon with Black Grapes, Peppers and Asparagus

Makes 4 Servings


  • 1 Cup MIDNIGHT BEAUTY® Brand Grape Halves
  • 1 Cup Sliced Peppers
  • 16 Each 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
2 Teaspoon Oyster Sauce


  • 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® brand grapes around asparagus.
  • Place each salmon filet over the vegetables at an angle.