Barbecued Salmon “AIS” with Wild Rice Salad,
Nectarines, Asparagus and Rosemary Oil
Serves 12
| Ingredients: | Salmon: 2# King Salmon Filet (6oz. portion, scaled and boned) 1 C. Olli's AIS Seafood Marinade Wild Rice Salad: 2 C. Wild Rice (cooked) 1 Ea. Nectarine (pitted and sliced) 1 C. Asparagus Tips (blanched) 1 Bu. Arugula 2 T. Balsamic Red Onions 1/4 C. Citrus Vinaigrette Citrus Vinaigrette: 1 T. Champagne Vinegar 1 T. Honey 1 T. Orange Juice 1 T. Lemon Juice 1/4 C. Olive Oil 1 tsp Salt 1 tsp Pepper Balsamic Onion: 1 Large Red Onion (julienne) 1/4 cup Balsamic Vinegar 1 tsp Olive Oil |
| Cooking Instructions: | ForOnions: Heat one tsp of olive oil in pan. Addonions, cook until just getting soft. Add balsamic vinegar. Mix together, cool down and reserve. For Vinaigrette: In a stainless steel bowl, add champagne vinegar, honey, Orange juice, lemon juice, salt and pepper. With a whisk, slowly start to add olive oil to emulsify. For Salad: Combine in stainless steel bowl, Wild rice with citrus vinaigrette, asparagus, nectarines, arugula and balsamic onions. Heat(medium flame) until warm. Place on plate and drizzle rosemary oil on top. Enjoy. |