Grilled Salmon with Corn, Tomato and Spinach Ragu

Grilled Salmon with corn, tomato and spinach Ragu
Serves 4

4 8oz. Pieces of salmon
1 Quart baby spinach
2 large tomatoes
2 cups of corn (off the husk)
2 table spoons extra virgin olive oil
1 tablespoon butter
1 tablespoon chopped flat leaf Italian parsley
salt & pepper to taste

Season the salmon with salt & pepper, grill both sides 3 to 5 minutes until each side is medium rare.

Take the olive oil and heat it in a pan, add the spinach, corn and tomato. Finish with a table spoon of the butter and salt & pepper. 

Put Ragu in the center of the plate and top with the salmon, drizzle with some extra virgin olive oil.

Asparagus and White Truffle Orecchiette
Serves 4

20 oz. Pasta (orecchiette or you may use any type of pasta)
2 tablespoons heavy cream
1 clove of garlic
½ cup thinly sliced asparagus (raw)
1 oz. White truffle oil
1 tablespoon extra virgin olive oil
salt & pepper to taste

Sauté garlic and olive oil in a pan while cooking pasta (as directed) and strain. Add cream, asparagus and pasta to the pan. Season with salt & pepper and finish with truffle oil.