Post by marlaoh on Mar 13, 2003 7:35:15 GMT -6
Grilled Salmon on Arugula, Fennel and Orange Salad
Presented by Marguerite Henderson
"Perfect early spring entree which takes a total of about 15 minutes of preparation and cooking time."
Ingredients:
Four 6 oz. boneless and skinless salmon fillets
4 T. olive oil
1 T. kosher salt
1 T. dried dill weed
1 T. crushed black pepper
Method:
Place salmon on work surface. In a small bowl, combine the olive oil, salt, dill weed, and crushed black pepper. Rub on top and bottom of salmon fillets. Heat a grill pan on top of stove. Place salmon fillets in pan over medium heat, cook for 5 minutes per side, for medium in center. Set aside.
Salad
Ingredients:
4 oz. fresh arugula leaves, stems removed
1 large bulb fennel, thinly sliced
2 oranges, peeled and thinly sliced (use blood oranges, if available)
1/4 cup crumbled blue cheese, such as gorgonzola, blue, Maytag blue
Dressing
Ingredients:
1/4 cup white wine vinegar
juice and zest of 1 orange
1 tsp. fennel seeds
1 tsp. salt
1/4 tsp. ground black pepper
3/4 cup fruity olive olive oil
Garnish: fresh dill sprigs, lemon or orange slices
Method:
Combine the arugula leaves, fennel, orange slices and blue cheese in salad bowl. In a small bowl, stir the vinegar, juice and zest of orange, fennel seeds, salt and pepper. Whish in the olive oil. Tast for seasoning. Drizzle 1/2 the dressing over salad, toss gently. Place on a serving plate, top with grilled salmon fillets and top with remaining dressing. Garnish with fresh dill sprigs, lemon or orange slices, if desired. Serves 4.
Presented by Marguerite Henderson
"Perfect early spring entree which takes a total of about 15 minutes of preparation and cooking time."
Ingredients:
Four 6 oz. boneless and skinless salmon fillets
4 T. olive oil
1 T. kosher salt
1 T. dried dill weed
1 T. crushed black pepper
Method:
Place salmon on work surface. In a small bowl, combine the olive oil, salt, dill weed, and crushed black pepper. Rub on top and bottom of salmon fillets. Heat a grill pan on top of stove. Place salmon fillets in pan over medium heat, cook for 5 minutes per side, for medium in center. Set aside.
Salad
Ingredients:
4 oz. fresh arugula leaves, stems removed
1 large bulb fennel, thinly sliced
2 oranges, peeled and thinly sliced (use blood oranges, if available)
1/4 cup crumbled blue cheese, such as gorgonzola, blue, Maytag blue
Dressing
Ingredients:
1/4 cup white wine vinegar
juice and zest of 1 orange
1 tsp. fennel seeds
1 tsp. salt
1/4 tsp. ground black pepper
3/4 cup fruity olive olive oil
Garnish: fresh dill sprigs, lemon or orange slices
Method:
Combine the arugula leaves, fennel, orange slices and blue cheese in salad bowl. In a small bowl, stir the vinegar, juice and zest of orange, fennel seeds, salt and pepper. Whish in the olive oil. Tast for seasoning. Drizzle 1/2 the dressing over salad, toss gently. Place on a serving plate, top with grilled salmon fillets and top with remaining dressing. Garnish with fresh dill sprigs, lemon or orange slices, if desired. Serves 4.