Brio's Grilled Salmon Fresca Copy Cat recipe
source:  On Call Cook

Serves: 3

Ingredients:
1 fillet of salmon, cut into three chunks, leave skin on
18 spears of asparagus
1 sweet potato, peeled and diced into 1/2 inch cubes
1/2 red bell pepper, cut into 1 inch chunks

1/2 yellow or orange bell pepper, chopped

1 1/2 c fresh spinach, washed, stems cut off

1/2 c feta cheese

1 roma tomato, diced

fresh basil, cut into thin strips

Balsamic Glaze:

source: http://allrecipes.com/recipe/caprese-salad-with-balsamic-reduction/

1 c balsamic vinegar

1/4 c honey

Pesto Vinaigrette:

source: http://www.bhg.com/recipe/salads/pesto-vinaigrette/

1/4 c prepared Pesto

1 1/2 T white wine vinegar

1/2 T fresh lemon juice

1/4 c olive oil

salt

pepper

Okay folks.... here we go!

First off, you're going to make a couple sauces:

For balsamic glaze:

Stir balsamic vinegar and honey together in a small saucepan.  Place it over high heat.  Bring to a boil, then reduce the heat to low.  Simmer until the mixture is reduced to 1/3 c- about 10-15 minutes.  Set aside to cool.

For pesto vinaigrette:

In a bowl, combine the pesto, vinegar, and lemon juice.  Slowly add the olive oil in a thing stream, whisking to combine.  Add salt and pepper to taste.  Refrigerate until ready to use.

Boil water in a medium saucepan.  Add the diced sweet potato chunks for 5-7 minutes.  You want them to be just underdone since they'll be broiled later. Drain them and set them aside on a cookie sheet or roasting pan.  Place the asparagus spears and bell pepper chunks on the cookie sheet as well. Set it aside.

Preheat your broiler on high with the rack on the top position.

I was out a gas grill when I made this, so I just used a stovetop griddle pan.  You can grill it, if you'd like.  Preheat your grill or skillet to medium heat.  Sprinkle salt and pepper on the salmon.  Place it in the skillet skin side down, cover it, and cook it for five minutes.  

Meanwhile, place the cookie sheet with the asparagus, peppers, and sweet potatoes in the oven under the broiler.  Set the timer for eight minutes.

Remove the lid, flip the salmon over to skin-side up, cover, and cook for 5 minutes more.  Remove the lid, and flip the salmon one last time so the skin is down again.  Generously brush the tops of the salmon with the balsamic glaze.  Cook for a couple minutes more or until the fish flakes easily with a fork.  if the salmon fillets are thicker, it's going to take a little longer. Once it's done, remove from the heat and set aside.  

Your vegetables should be about done.  Once the eight minutes is up, take the pan out.  Drizzle about 1/2 of the Pesto Vinaigrette onto the vegetables.  Place the prepared fresh spinach on the cookie sheet.  Return the cookie sheet to the broiler for another 2-3 minutes or until the spinach is slightly wilted.  Remove the cookie sheet.

Remove the skin from the cooked salmon.

To prepare the plates, place 1/3 of the spinach on the center of each plate.  Put 1/3 of the sweet potatoes on one side of the spinach, and the roasted red peppers on the other side.  Drizzle with a little more pesto vinaigrette.  Top with the salmon.  Place 6 asparagus spears on top of the salmon.  Sprinkle some diced tomatoes and feta over the top of the asparagus.  Drizzle some balsamic reduction and a little more pesto vinaigrette over the top of the whole dish.  Top with the fresh basil.