Instructions

Salmon:

1. Heat skillet on high. Add oil to cover bottom.
2. Season salmon with salt and pepper.
3. Coat with melted butter.
4. Cut salmon into quarter filets.
5. Place salmon in skillet, face side down first.
6. Season with salt.
7. Turn when cooked.
8. Add slices of feta cheese on top of the salmon.
9. Put in oven and broil for a few minutes to brown cheese.

Reduction Mixture:

1. In sauce pan add 1/2C balsamic vinegar and 1 C mango juice.
2. Cover and cook to reduce on low heat for one hour.
3. It is done when it coats the back of a spoon.
4. When done, add mustard and stir.

Asparagus Mixture:

1. Glaze asparagus with balsamic vinegar.
2. Season with salt and pepper.
3. Heat skillet and add oil to coat bottom.
4. Add asparagus and sauté.
5. When cooked put pan in oven to roast for a few minutes.
6. Remove pan from oven.

Mushroom Mixture:

1. In empty hot skillet add 1/2C mango juice.
2. Add mushrooms and sauté.
3. Remove liquid.
4. Add artichoke hearts.
5. Add cherry tomatoes.

To Finish:

1. Brush serving bowl with reduction mixture.
2. Add mushroom mixture.
3. Cut asparagus in half and arrange in bowl.
4. Arrange salmon on top.
5. Garnish with nuts and reduction mixture.