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| Recipe for Grilled Salmon Nicoise |
| Serves 4 |
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| INGREDIENTS: |
1 Shallot minced
½ Bulb fennel julienne
20 French green beans timed and blanched
4 Roma tomatoes quartered
4 Purple fingerling potatoes blanched and halved
4 White fingerling potatoes blanched and halved
12 Asparagus spears blanched
12 ea. Caper berries
4 6 oz. Salmon filets
1 Tbs Extra virgin olive oil
2 Tsp Black truffle oil
Salt and pepper
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| METHOD: |
Heat grill pan on stove or heat outdoor grill to 375 degrees
Rub olive oil on grill pan or on grill grate to prevent salmon from sticking
Season salmon with salt and pepper and when grill is hot place filets on to cook
Cook salmon filets 3 minutes on each side or to preferred doneness.
Pull salmon off grill and reserve warm while finishing nicoise vegetables.
In a large sauté pan, heat truffle oil and add all ingredients except caper berries and tomatoes.
Heat the vegetables until warm and coated with truffle oil.
Add the tomatoes and caper berries and toss quickly to coat. Season to taste.
Remove pan from heat and immediately equally divide vegetables onto the middle of four serving plates.
Top the vegetables with grilled salmon filets, a few drops of lemon juice, and garnish.
Serve immediately and enjoy.
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