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BG Recipes: Roasted Salmon & Summer Salad

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Entertaining guests this weekend? BG Restaurant Chef Marybeth Boller has a new recipe for us, and it couldn’t be more tasty. Their new Oven Roasted Salmon and Summer Bean Salad is perfectly in tune with summertime favorites – salty ocean breeze, farmer’s market vegetables, relaxing beach nights, fresh Atlantic fish… Follow the recipe below to create this dish when hosting – your friends and family will thank you.

Not cooking? Come by the Seventh Floor and join us for lunch or dinner!

Oven Roasted Salmon with Tomato and Summer Bean Salad (4 Servings)


4 – 5 oz portion salmon – skin off.

Season with salt and pepper.
Place in pan with Pam spray.
Bake at 450 degrees F, 12-15 minutes.

Vegetable Salad:

6 oz fresh corn (blanched in oven 3 min with Pam spray & salt and pepper)
2 oz blanched fresh beans (yellow wax, haricot verts, garbanzo)
8 oz sliced tomatoes
4 tbsp extra virgin olive oil
8 tsp fresh lemon juice
Salt and pepper to taste


6 oz roasted grape tomatoes
8 tsp extra virgin olive oil
2 tsp lemon juice
1 tsp chopped garlic
Fresh herbs (basil, chives, chervil)

Banyul’s Vinaigrette:

1/4 shallot – sliced
2 tsp vinegar
1 tsp white white
2 tsp heavy cream reduced
1 tbsp butter

To Plate:

Place vegetable salad.
Top salmon with 1 tbsp vinaigrette.
Spoon tomato gremolta on top.

Bon Appétit!