| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
Dujour02 |
1 |
Servings |
INGREDIENTS
|
|
Salt |
|
|
Pepper |
| 3 |
T |
Lemon juice |
| 1/2 |
c |
Saffron oil |
| 3 |
|
Italian Roma tomatoes |
|
|
peeled seeded and |
|
|
diced |
| 2 |
|
Cloves garlic, pressed |
| 1 |
T |
Minced basil |
|
|
Cayenne |
| 4 |
|
Fillets salmon, 7-ounce |
|
|
Sea salt |
|
|
Freshly ground pepper |
| 3 |
T |
Olive oil |
| 1 |
|
Clove garlic, split |
| 2 |
|
Zucchinis, sliced into |
|
|
rounds |
|
|
Thyme, chopped |
INSTRUCTIONS
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.
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