Wednesday, July 30, 2014

Citrus Grilled Salmon with Orange Vinaigrette

I received some comments lately stating that I only post recipes with meat on this blog. I decided to throw some salmon on the grill for those non-meat carnivores, like my sister-in-law who came to visit us last weekend. She eats fish but doesn't like meat. My wife and her sister asked me to grill some salmon. I decided on making a citrus grilled salmon. It can be made using salmon steaks or fillets.
Salmon fillet
This recipe was actually inspired by my neighbor who, many years ago, recommended a restaurant on Navy Pier in Chicago. He also recommended I order a grilled salmon fillet with baby spinach and fresh oranges. This was not on the menu but he told me they would make it to my specifications.
Perhaps you prefer steaks
2-4-6 oz. salmon fillets or steaks, room temp
Sea salt to taste
fresh cracked black pepper
to taste
1-10 oz. bag fresh baby spinach
1 small shallot, minced
1 small tomato, diced
2-4 whole eggs, hard boiled, peeled, sliced or quartered
Olive oil
2 tablespoons butter, melted, for grilling  
Insert lemon slices cut in half into salmon
About an hour before grilling your salmon, you're going to make some orange vinaigrette. The sweetness of the orange and light acidity balances the rich full flavor of the salmon. Feel free to experiment using blood oranges when in season.
Fresh orange juice
1/3 cup orange juice, fresh squeezed
1/4 tsp lemon zest, or more
1/4 tsp orange zest, or more
Orange and lemon zest
2 tbsp white vinegar
1/3 cup
extra virgin olive oil
1 tsp ground dry mustard
salt & pepper to taste
1/2 tsp agave syrup or honey, optional
In a blender or cruet add the juice from fresh squeezed orange and a 1/4 teaspoon each of fresh orange and lemon zest. Add the vinegar and dry mustard and blend or shake well. Slowly drizzle in the olive oil and blend or
shake until incorporated and the mixture emulsifies. Taste it. If there is too much bite, add more olive oil, if not enough bite, add more vinegar. You might also add a half teaspoon of agave syrup or honey to balance the citrus flavor.
Wash and dry some baby spinach
Dice some shallots
and some diced tomatoes
Wash the spinach and spin dry in a salad spinner, or blot dry with paper towels.
In a skillet with a splash of olive oil, saute the diced shallots until tender but not brown. Put the baby spinach into the pan and toss with the shallots. Saute the spinach and keep tossing until wilted. Lower the heat and mix in the diced tomatoes. Season with salt and pepper to taste.  Remove the pan from the heat. 
Place the salmon skin side down on a piece of lightly oiled aluminum foil. Cut slits in the top of the salmon to accommodate lemon slices that have been cut in half. Slip the lemon halves into the slits. This will infuse the citrus flavor into the salmon while grilling.
Lemon slices added to salmon
Brush the top of the salmon with more oil and sprinkle with sea salt and fresh cracked black pepper. Set up the grill for two zone cooking, one hot and one off. The heat from the hot side will carry over to the cold side. When the grill is hot (about
400°F), place the salmon in foil on the hot side. Do not cover yet. We want to cook the skin side until it sticks to the foil and the salmon begins to cook from the bottom up.
Don't cover yet let the bottom cook first over a hot grill
When the salmon turns from raw to cooked half way up the thickness of the salmon, drizzle lightly with olive oil and a little butter and close the grill cover. This is when you finish cooking the salmon. I prefer mine medium but some like it more well done. It's up to you and the quality of your salmon. Check the salmon until it's done.

To serve, place a bed of spinach, shallots and tomato mixture on the plate. Using a fish spatula, carefully slide it between the skin and the salmon. Remove the salmon, leaving the skin on the foil. Place the fillet on the spinach. Discard the skin and the foil. Drizzle the top of the salmon with the orange vinaigrette. Place the egg slices on top of the spinach against the fillet. Enjoy!
© TMelle 2014

No comments: