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Sunday, May 20, 2012

Salmon With Grilled Fruit And Acerola Vinaigrette


(serves 1)
(prep time 30 mins)
How it's done

Alaskan king salmon fillet slightly less than a pound
Rub some olive oil on all sides.
Season with some salt, coarse pepper, thyme and some chili flakes.
Cook on a medium grill for about 5-6 mins each side.

Grilled fruit salad

Nectarine 1 - cut into quarters
Plum 1 - cut into quarters
Fresh pineapple 2 wedges

Rub some olive oil on the fruits and grill on high heat for about 3-4 mins each side.
Allow to cool and chop them into smaller pieces.

I also added these veggies to the salad

Celery 1 Tbs - very finely diced
Red onions 1 Tbs - very finely diced
Green bell pepper 1 Tbs - very finely diced
Red bell Pepper 1 Tbs - very finely diced
Raw beet root 1 Tbs - very finely diced
Radicchio 3 Tbs - cut into strips
Romaine lettuce 1/4 cup - cut into strips
Fresh parsley 1/2 Tbs - chopped finely

Toss the fruits and the veggies together in a bowl with about 1 Tbs of acerola vinaigrette.
Serve along side the salmon. I used about 1/2 the amount of salad that was made.

Acerola Vinaigrette

Olive oil 4 Tbs
White wine vinegar 1 1/2 Tbs
Acerola jam 1 Tbs
Fresh ginger 1/4 tsp *optional
Garlic clove 1/2 tsp

Emulsify all the ingredients with a hand blender.
The result will be a rich creamy white dressing.


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