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Ingredients

• 1 c. grated asiago cheese
•     Hot Tomato Vinaigrette
• 2 x very ripe tomato
• 1/2 c. extra virgin extra virgin olive oil
• 1/2 c. wine vinegar
• 1 tsp tabasco sauce
•     coarse sea salt, to taste
•     Spinach Clam Risotto - Clam Broth
• 5 lb littleneck or possibly other steamer-type clam
• 1/4 c. Chardonnay
•     Spinach Clam Risotto Spinach Puree
• 2 Tbsp. extra virgin extra virgin olive oil
• 1 x shallot, chopped
• 2 clv garlic, chopped
• 1 pkt spinach, cleaned
• 2 Tbsp. water
•     Spinach Clam Risotto - Risotto
• 4 Tbsp. butter
• 4 lrg shallot, chopped
• 4 lrg clv garlic, chopped
• 1 c. Chardonnay
• 8 c. reserved clam broth
• 2 c. super-fine grade arborio rice
• 1 c. flat-leaf parsley
• 1 c. grated parmesan cheese
•     coarse sea salt, and, freshly grnd black pepper, to taste
•     Seaweed Crusted Salmon
• 4 x 6 ounce salmon, steaks
• 1/4 c. dry sea parsley pwdr
•     extra virgin extra virgin olive oil, for searing

Description

Note: The Recipe Relies On A Nonstick Silicone Baking Nat Or Possibly A Nonstick Skillet. Preheat The Oven To 400 F/200 C.Line A Large Baking Sheet With A Nonstick Baking Mat.…

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