1/2 ounce canola oil
Fresh jumbo asparagus, grape tomatoes, olive oil, kosher salt and cracked pepper
6-ounce portion wild sockeye salmon
3 jumbo shrimp
Artichokes, mayonnaise, cream cheese, Parmesan cheese, lemon juice
1 ounce lemon butter
Fresh-cut Italian parsley
Heat skillet on medium-high and add 1/2 ounce of canola oil. Cut fresh jumbo asparagus to 6 inches and add to skillet. Sautee 4 minutes. Cut fresh-picked grape tomatoes into halves and toss in a touch of olive oil, then add kosher salt and cracked pepper to taste. Roast tomatoes in oven until wilted and aromatic.
Hand-cut a 6-ounce portion of wild sockeye salmon and select 3 jumbo shrimp to accompany the fillet. Season both with fish spice and place onto a wood-burning grill. Cook fillet and shrimp to internal temperature of 130 degrees.
Toss artichokes with mayonnaise, cream cheese, Parmesan cheese, lemon juice and lemon zest. Portion out 5 ounces of mixture and bake until it reaches 160 degrees.
Cut a fresh lemon in half and grill cut side down until caramelized and sugars have begun to leak. Place grilled lemon above the shrimp and finish it all off with 1 ounce of lemon butter and a sprinkle of fresh-cut Italian parsley.
1. Plate asparagus on a bias.
2. Plate fresh roasted tomatoes on the bottom half of the sautéed jumbo asparagus.
3. Plate wild sockeye salmon on a cross bias atop the asparagus, and place shrimp tails up on the left side of the fillet.
4. Layer baked artichoke mixture across the right side of fish, and blister the tips of the topping with a cooking torch.
Bonefish Grill, Akers Mill, 2997 Cobb Parkway SE, Atlanta, 678.202.3394, BonefishGrill.com