Kiki with Aggie's video: Salmon Fresca

This.... I ate for 2 days ...lol Recipe below! Music Credits: "Dizzy" by Joakim Karud https://soundcloud.com/joakimkarud Music provided by Audio Library https://youtu.be/xseXbA2N6D0 Music by BENSOUND http://www.bensound.com/royalty-free-... Creative Commons — Attribution 3.0 Unported— CC BY 3.0 http://creativecommons.org/licenses/b... Music provided by Audio Library https://youtu.be/gnvwBNvVfuU Ingredients: Fillet of salmon, cut into three chunks, leave skin on Asparagus Sweet potato, peeled and diced Red bell pepper, cut into 1 inch chunks Fresh spinach, washed, stems cut off Feta cheese (optional but so worth it) 1 roma tomato, diced Fresh basil, cut into thin strips Balsamic Glaze: 4 -8 tlbs of balsamic vinegar 4 tabs of honey Pesto Vinegarett 4 tlbs prepared Pesto 1 tsp white wine vinegar 1/2 of fresh lemon juice 4 tabs of olive oil salt pepper 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 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. For Salomon: Season with SALT and pepper. You can bake, sear in a skillet, or grill. Just make sure you start with skin side down first. 5 minutes on both sides. It does depends on how thick your salmon is. Glaze the salmon with the balsamic glaze you just prepared. Cook until glaze sets. For veggies: Parboil sweet potatoes until they are just done. You will broil them with the other veggies. Place the asparagus spears and bell pepper chunks on the cookie sheet as well. Set it aside. After 5 minutes add spinach and drizzle Pesto over it. Let it broil for 1 more minute. Plating is easy. Spinach in middle of plate. Sweet potatoes on one side, red pepper on the other. Place Salmon in the middle. Put asparagus on top. Top with feta cheese and tomatoes. Drizzle Pesto and glaze all over plate. Eat and enjoy!