Grilled Alaskan Salmon with Purple Potato Mash, Asian Pesto and Roasted Roma Tomatoes

Basil leaves                                     15 ea.

Ginger                                             1 oz.

Garlic                                               5 cloves

Olive oil                                           1 cup

Parmesan Cheese                             ½ cup

Mae Ploy sweet chili sauce                1 ½ oz.

Procedure:

Grill salmon four to five minutes on each side, it should be firm, but not dried out.

For the pesto: In a food processor add your pine nuts, basil, garlic, ginger, cheese and mae ploy. Blitz on high, adding oil slowly until the pesto is the right consistency.

For the purple potato mash: Dice and cook your purple potatoes until tender. Drain and mix with butter, salt and pepper until desired consistency.

For the roasted tomatoes: Cut tomatoes into quarters and toss with olive oil, salt and pepper. Roast at 375 degrees for 15 minutes.