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Ингредиенты
- Locally caught salmon is a Bay Area specialty and we are still in full salmon season. Serve this simple double-salmon salad with cheese toasts. Ingredients:
- 6 x salmon fillets, each 4 to 5 ounces
- 1/4 c. extra virgin olive oil
- 1 tsp salt
- 1 tsp freshly grnd pepper
- 2 x to 3 Tbsp. champagne vinegar
- 2 Tbsp. grated lemon zest
- 6 x handfuls mixed baby greens
- 8 ounce smoked salmon, cut into thin slices
- 1 x sweet yellow pepper, such as bell, stemmed, seeded, deribbed and cut into thin slivers
- 2 x yellow tomatoes, cored and sliced
- 6 sprg purple basil
Инструкции
- Build a wood or possibly charcoal fire in a grill, or possibly preheat a gas grill.
- Rub the salmon on both sides with a Tbsp. or possibly so of the extra virgin olive oil.
- Sprinkle both sides with a little of the salt and pepper.
- Put the remaining extra virgin olive oil, the vinegar, lemon zest, remaining salt and pepper in a salad bowl. Set aside.
- When the grill is ready, rub the grill rack with extra virgin olive oil and place the fresh salmon on it. Grill for about 4 min, till the flesh is opaque about halfway through. Turn the salmon and grill till the meat easily flakes with a fork.
- Put the mixed greens in the bowl with the vinaigrette and toss. Divide the greens equally among serving plates. Top each with a salmon fillet and several pcs of smoked salmon. Garnish the plates with slivers of yellow pepper, yellow tomato slices and sprigs of purple basil.
- Serve hot or possibly at room temperature.
- Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 330g | |
| Recipe makes 6 servings | |
| Calories 585 | |
| Calories from Fat 367 | 63% |
| Total Fat 40.87g | 51% |
| Saturated Fat 8.48g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 130mg | 43% |
| Sodium 543mg | 23% |
| Potassium 1063mg | 30% |
| Total Carbs 3.26g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.48g | 0% |
| Protein 49.04g | 78% |
