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Scrumptious Grilled Salmon with Micro Greens

Mood: Scrumptious

Cost: Not so Cheap

Difficulty: Advanced

Rating: XXXX
The Tease
This is a fairly easy (the sauce is the hardest part), tasty and healthy dish that will be sure to make her swoon for more. Serve with Champagne and she will love you-- at least for a moment. Note: if you can't find micro greens at your grocery store chop up some spinach instead. It will work just the same. This can be served as an appetizer too.

Time To Cook:

• Novice cook: 60 minutes • Experienced cook: 35-40 minutes
Salmon is a super sexy fish that is fantastic for your system. Salmon meat contains large levels of omega-3 fatty acids, which studies show can lower your risk of heart disease, stroke, Alzheimers and depression. The American Heart Association recommends people eat at least two servings of fatty fish per week.

• 1/2 pound of fresh salmon, skinned

• Juice of 1 lemon

• 1 red bell pepper

• 1 tooth of garlic, peeled

• 1 tablespoon of fresh ginger, peeled

• Juice of two freshly squeezed oranges (blood oranges are best)

• 1-2 tablespoons of honey

• Salt and pepper

• 1/2 cup of extra virgin olive oil (higher quality works best)

• Micro greens (available at your grocery store) or spinach

• Hand blender or blender

• Saute pan, griddle pan or bbq

• Plastic wrap

• Tongs

Preparation (Do it!)
1) Roast the pepper. Put the pepper directly onto your gas burner on your stove top. Keep turning until the entire fruit (yes, it's officially a fruit) is black. If you have an electric stove, roast in the oven at 350˚ for 25-35 minutes, until it's black. When done, wrap in plastic foil and wait until it has cooled down to peel off the skin. When taking off the skin, you will also easily be able to take the seeds out.

2) To make the sauce, put the olive oil, orange juice, ginger, garlic and roasted pepper in the blender and puree. (High speed for the hand blender.) Add the honey to taste and season with salt and pepper.

3) Lightly coat your fish with lemon, some olive oil and salt and pepper. Cook on a heated grill pan or grill approx. 3-5 minutes each side. When the fish is half cooked, turn it over. Make sure you don't cook it too long or you'll dry it out. The internal temperature of the cooked fish should be 125˚F or 50˚C. Do not overcook. You want this fish wet.

4) Mix the greens with some balsamic vinegar and salt and pepper to taste.

5) Heat up the sauce on the stove top in a small sauce pot on low, or microwave for a minute or so.

When you're done, plate the fish on the micro greens and drizzle the sauce on top of and around the fish.


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