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