GRILLED ALASKAN SALMON
Heirloom Tomatoes, Sautéed Arugula, Balsamic Vinaigrette
Recipe Yield: 4 portions
Grilled Alaskan Salmon
4 ea. 7 oz. Salmon Filets
¼ cup Vegetable Oil
1 T Kosher Salt
2 t Black Pepper
Method:
- Brush salmon with oil and season with salt and pepper.
- Place on pre-heated grill and cook to an internal temperature of 125 degrees.
Balsamic Vinaigrette
¼ cup Balsamic Vinegar
¾ cup Canolive Oil
1 T Garlic, minced
1 T Chives Minced
1 T Kosher Salt
1 t Black pepper
Method:
- Place all ingredients in a small bowl and whisk until incorporated. Re-whisk
before plating. Vinaigrette should have a broken look.
Heirloom Tomatoes
16 oz. Assorted colored heirloom tomatoes, sliced ¼ inch thick
1 tbls. Kosher salt
2 tsp. Fresh cracked pepper
¼ cup Basil chiffonade
¼ cup Vinaigrette
Method:
- Toss the sliced tomatoes with seasoning and allow to marinate for 10 minutes.
Sauteed Arugula
14 oz. Baby arugula, fresh
1 tbls. Canolive Oil
2 tbls. Garlic, minced
to taste Salt and black pepper.
Method:
- Heat oil in sauté pan and cook arugula for about 30 seconds. Season
and remove from heat. Press excess water from leaves.
- Arrange the tomatoes in a circle in the center of the plate, alternating
colors. Stack the arugula on top of the tomatoes with the salmon last. Drizzle
the dressing around the outside of the plate.
