Fleur de Lis

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Wednesday, April 12, 2017

Sesame-Ginger Grilled Salmon served with grilled vegetables and a Spinach Salad with Oranges & Cucumbers

You get a three-for-one recipe blog post with this one! I love grilled salmon. Aside from the wonderful Omega-3s salmon provides us, it's delicious! We all know that the pairing of sesame-ginger is a perfect union. This is a great meal for entertaining. I served it with veggies cooked in a grill pan at the same time as the salmon along with a fresh spinach salad with a vinaigrette from the same marinade. Delicious flavors throughout this meal!

1/4 cup vegetable oil
2 T. minced fresh ginger
1 T. wasabi powder
2 T. sugar
1 T. fresh lemon juice
1/4 cup low-sodium soy sauce
4 salmon fillets, skin-on (4-5 oz. each)

Whisk together the vegetable oil, ginger, and wasabi in a small saucepan over medium heat for 2 minutes. Off heat, stir in vinegar, sugar, and lemon juice; season with salt.

Transfer marinade to a bowl. Reserve 1/3 cup to use as a vinaigrette for spinach salad.

Add soy sauce and sesame oil to remaining marinade in bowl; whisk until emulsified (thickened). Place fillets in a glass baking dish; pour marinade over top, then cover and refrigerate for 30 minutes. Then, transfer fillets to a plate and marinade to bowl.

Preheat grill to medium. Brush grill grate with oil.

Grill fillets, skin side down, uncovered, until firm to the touch, about 8 minutes. You don't need to turn the fillets over while grilling.

Baste fillets every 2 minutes with marinade. Remove from grill and top with sesame seeds and thinly sliced chives.

While the salmon is resting in the marinade, let's make our salad.

1 bag fresh baby spinach
1/2 cup seeded and diced cucumbers
1 Cara Cara orange, peeled and cut into 1/2" segments
1/4 cup diced yellow bell peppers

1/3 cup of the reserved marinade
1/4 cup toasted slivered almonds

Just before serving, toss spinach and other ingredients with the marinade. Top with slivered almonds.

Now for the veggies! Wash and separate into cauliflower and broccoli into florets. You'll need about 3 cups. I use a grill pan that is placed directly on the grill grates. After the vegetables cook for 3 - 4 minutes, drizzle with Garlic Olive Oil. Using a potholder, carefully hold the handle and shake the basket like you're popping popcorn on the stove. Let vegetables cook until they are tender crisp, another 4 - 5 minutes.

Season with salt and pepper before serving.

Isn't that a lovely meal?

Adapted from Cuisine Celebrate the Seasons

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