Grilled Sockeye Salmon

Source: Recipe from Chef Dan Thiessen
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Main Ingredient: Seafood
Menu Part: Entree
Cuisine Type: American
Serves: 4

Salmon is a popular menu choice today, for health, taste and versatility. The vinaigrette is easy and adds great flavor. The arugula and heirloom tomatoes make the dish distinctive.

Ingredients

Grilled Sockeye:
4, 7-oz. salmon fillets
1⁄4 cup vegetable oil
1 tbsp. kosher salt
2 tsp. black pepper

Balsamic Vinaigrette:
1⁄4 cup balsamic vinegar
3⁄4 cup canolive oil
1 tbsp. minced garlic
1 tbsp. minced chives
1 tbsp. kosher salt
1 tsp. black pepper

Heirloom Tomatoes:
16 oz. heirloom tomatoes (assorted colors), thickly sliced
1⁄4 cup basil chiffonade
1⁄4 cup balsamic vinaigrette
1 tbsp. kosher salt
2 tsp. fresh cracked pepper

Sautéed Arugula:
1 tbsp. canolive oil
14 oz. baby arugula
2 tbsp. minced garlic
Salt and black pepper

Steps

1. For salmon: Brush fillets with oil and season with kosher salt and pepper. Place on pre-heated grill and cook to an internal temperature of 125°F.

2. For vinaigrette: Combine all ingredients in a small bowl and whisk until incorporated. Re-whisk before plating. Vinaigrette should have a broken look.

3. For tomatoes: Toss the sliced tomatoes with basil, vinaigrette, salt, and pepper; allow to marinate while fish is cooking.

4. For arugula: Heat oil in sauté pan and cook arugula with garlic for about 30 sec. Season with salt and pepper to taste and remove from heat. Press excess water from leaves.

5. For service: Plate salmon with tomatoes and arugula.