|
Serves
4
1 side of Wild Salmon (6 to 8 ounces per person)
Salt and Pepper to taste
Foil to wrap it up
2 Limes, sliced
¼ Red Onion, sliced
½ cup Avocado Crème (see recipe below)
4 cups Mixed Lettuce (your choice)
2 tablespoons Cumin Vinaigrette (see recipe below)
Fire up the barbecue. Place the side of salmon in foil and season with salt and pepper. Top with sliced red onions and sliced limes. Fold and close foil; poke five small holes in the top.
Cook on the barbecue for 15-20 minutes. When you remove and open, be careful of the hot steam. Discard onion and lime slices. Top with avocado crème and serve with lettuce tossed in cumin vinaigrette on the side.
Avocado Crème
3 each Avocadoes
½ cup Sour Cream
½ Lemon, juiced
¼ teaspoon Kosher Salt
White Pepper to taste
Blend all ingredients in a food processor and keep in a container with plastic
wrap directly on it until ready to serve.
Cumin Vinaigrette
½ teaspoon Cumin
¼ teaspoon Coriander
¼ cup Rice Wine Vinegar
1 teaspoon Dijon Mustard
1 teaspoon Shallot, chopped
½ teaspoon garlic, chopped
1 cup Canola Oil
Salt to taste
In a dry sauté pan, toast the seeds until they start to jump. Set aside.
In a blender add the vinegar, Dijon mustard, shallot and garlic. Start the blender
and slowly drizzle in the oil. Finish with the spices and the salt.
