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This salmon-topped roasted corn and asparagus salad is the perfect summer dish

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RICHMOND, Va - Popular Richmond Caterer Herman “Big Herm” Baskerville, Owner of Big Herm’s Kitchen served up a summer delight in the Virginia This Morning kitchen with his Roasted Corn & Asparagus Salad topped with blackened Salmon. This is a healthy great tasting dish you can add to your recipe collection. For more information visit www.bighermskitchenrva.com.

BIG Herm's Roasted Corn and Asparagus Salad Topped with Blackened Salmon

Ingredients
Salad:
2 cups frozen or fresh corn(preferably fresh)
2 tsp olive oil
2 bunches asparagus, trimmed and cut into bite sized pieces.
1 small red onion, diced small
1/4 cup red bell pepper diced small 1/4 cup fresh basil leaves julienned
20 oz Mesculin Spring Mix

Dressing:
1/2 cup sugar
1 cup rice wine vinegar
1 teaspoon salt
1 teaspoon black pepper

Salmon:
4 7-8 oz Salmon
2 Tablespoons blackened seasoning
2 Tablespoons olive oil

Directions:
Place Salmon pieces in a bowl and coat with blackened seasoning and olive oil. Let marinate 10-15 mins

Place onions, pepper and basil in a large bowl. Toss corn with olive oil roast at 400 for 10 mins and chill.

Fill a  stock pot with water blanch the asparagus for 1 minute and place into ice bath cut the asparagus into 1-inch angled sections.

In another medium size bowl, mix together sugar, vinegar, salt, and pepper. Drizzle over other ingredients except salad greens. Mix together well and chill.

Heat skillet cook Salmon pieces
2.5 - 3 mins on each side
Serve a healthy portion of veggie mixture over salad greens and top with Blackened Salmon.  Serves 4