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Seasonal Recipes with Chef Kim

Chef Kim from Eden Eatery creates culinary delights using locally sourced organic ingredients. Her relationship with local producers and her enthusiasm to educate others have led her to open a food hub: a place where people gather to not only eat, but learn during her numerous cooking classes, purchase produce at one of the farmer's markets hosted weekly and discover new wines and other craft beverages during the many tastings held there.


1/4 cup butter or margarine, softened

2 tablespoons chopped fresh or 1/2 teaspoon dried basil leaves

1 teaspoon grated lemon peel

8oz fresh asparagus spears

1 medium red or yellow bell pepper, cut into 1/4-inch-wide strips

2 teaspoons olive or vegetable oil

1/2 teaspoon red and black pepper blend

1/2 teaspoon lemon-pepper seasoning

1/2 teaspoon garlic salt

1 lb salmon fillet, 3/4 to 1 inch thick


  • Heat closed medium-size contact grill for 5 minutes. In small bowl, mix butter, basil and lemon peel; set aside.

  • In large bowl, toss asparagus spears and bell pepper with 1 teaspoon of the oil and 1/4 teaspoon each of the pepper blend, lemon-pepper seasoning and garlic salt. Place vegetables crosswise on grill. Close grill. Grill 4 to 6 minutes or until vegetables are crisp-tender. Remove from grill; cover to keep warm.

  • Cut salmon into 4 serving-size pieces. Brush salmon with remaining 1 teaspoon oil; sprinkle with remaining 1/4 teaspoon each of the seasonings. Place salmon, skin side down, on grill. Close grill. Grill 4 to 5 minutes or until salmon flakes easily with fork. Serve butter mixture with salmon and vegetables.

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