Grilled salmon with saffron, lemon, and tomato vinaigrette
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Salt | ||
| Pepper | ||
| 3 | tablespoons | Lemon juice |
| ½ | cup | Saffron oil |
| 3 | Italian Roma tomatoes; peeled, seeded and | |
| ; diced | ||
| 2 | Cloves garlic; pressed | |
| 1 | tablespoon | Minced basil |
| Cayenne | ||
| 4 | Fillets salmon; (7-ounce) | |
| Sea salt | ||
| Freshly ground pepper | ||
| 3 | tablespoons | Olive oil |
| 1 | Clove garlic; split | |
| 2 | Zucchinis; sliced into rounds | |
| Thyme; chopped | ||
Directions
VINAIGRETTE
SALMON
In bowl season lemon juice with salt and pepper. Add a pinch of cayenne pepper. Whisk in saffron oil. Stir in tomatoes, being careful not to break them up. Whisk in basil and garlic. Set aside.
Salmon:
Season salmon with sea salt and pepper. Brush with olive oil. Grill on medium high grill, five minutes on first side, 4 to 5 minutes on other side, so fish is just pink inside. In large non-stick pan place olive oil and garlic. Warm until garlic begins to emit flavor. Remove cloves and add zucchini. Saute until crispy tender. Season with salt, pepper and thyme.
Drain. Plate salmon with zucchini on side, and top with vinaigrette.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9116 - PATRICK CLARK Converted by MM_Buster v2.0l.