Grilled Salmon With Morel Vinaigrette Recipes

Steps:

• 1. Prepare an outdoor grill for medium- high cooking over direct heat.
• 2. Meanwhile, make the orzo salad: Bring a large saucepan of salted water to a boil over high heat. Add the orzo and cook, stirring often, for about 8 minutes, or until just tender. Drain the orzo in a sieve and set aside.
• 3. In a medium bowl, whisk the vinegar, shallots, and garlic together. Gradually whisk in the olive oil. Season to taste with salt and pepper.
• 4. In a large bowl, toss the warm orzo, spinach, tomatoes, pine nuts, and basil with the vinaigrette. Season to taste with salt and pepper. Set aside at room temperature.
• 5. To cook the salmon: Coat the salmon with olive oil and season with salt and pepper. Oil the cooking grate. Place the salmon on the grill with the top right corner of each fillet facing the 2-o'clock position and cook for 4 minutes, without moving the salmon. (This will help give the salmon a good sear of nice grill marks and help it release from the grate.) Using a thin metal spatula, starting at the corner of each fillet nearest you, flip the fillets over. Grill for about 2 minutes, or until the fish is opaque with a slightly rosy center when flaked in the thickest part with the tip of a small knife. Remove from the grill.
• 6. Mound the salad in the center of a large serving platter or four dinner plates. Sprinkle with the feta cheese. Top with the salmon, sprinkle with the chives, and serve.

Steps:

• Combine the olive oil, vinegar, olives, chile de arbol powder, garlic, mustard and honey in a blender until smooth. Season with salt and black pepper.
• Place the salmon in a small baking dish; pour 1/2 cup of the olive vinaigrette on top and marinate 15 minutes. Preheat a grill to high or place a grill pan over high heat.
• Remove the salmon from the marinade; season with salt and black pepper. Grill 3 to 4 minutes per side, brushing with the remaining vinaigrette every 2 minutes.

Steps:

• For the vinaigrette: place vinegar, lemon juice, shallot, dill, salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Transfer the vinaigrette to a bowl or squeeze bottle.
• For the hash: Bring 4 cups of water to a simmer in a medium saute pan, add the salmon and poach until just cooked through, about 8 minutes. Remove the salmon, flake with a fork and transfer the mixture to medium bowl. Add the roasted pepper, potatoes, horseradish, salt and pepper and dill and gently mix until combined.
• Heat the olive oil in a large, nonstick saute pan over high heat. Add the hash mixture and cook, stirring occasionally until golden brown and crisp all over. Divide the hash among 4 plates and top each with a poached egg and a tablespoon of salmon caviar. Drizzle with the dill vinaigrette. Garnish with fresh dill.

Steps:

• Generously butter a large shallow baking dish and set aside. In a large saucepan, bring the chicken stock to a boil. Slowly pour in the polenta and the salt, whisking constantly with a wire whisk. Reduce the heat to low and cook, stirring constantly with a wooden spoon until thickened and smooth, about 20 to 25 minutes. Fold in the corn, Parmesan, and parsley. Pour the mixture into the prepared baking dish. Cover and chill in the refrigerator at least 4 hours or overnight.
• Preheat the grill to medium-high. With a 2-inch circle cutter, cut the chilled polenta into circles. Brush with olive oil and season with salt and pepper. Grill on both sides until golden brown. Arrange the polenta on a platter and spoon the vinaigrette over. Sprinkle with chopped parsley.
• In a blender, blend the vinegar, shallot, and mustard until smooth. With the motor running, slowly add the walnut oil and 1/2 cup of the olive oil until emulsified. Season with salt and pepper, to taste. Pour into a medium bowl and set aside.
• Heat the remaining 1/4 cup of oil in a large saute pan over high heat. Add the mushrooms and cook until golden brown. Season with salt and pepper, to taste. Remove the mushrooms from the heat and coarsely chop them. Fold the mushrooms into the vinaigrette. Spoon the vinaigrette over the grilled polenta.

Steps:

• Preheat a grill.
• Lightly coat the salmon with oil and grill to desired doneness.
• Lightly toss the dressing with greens, chickpeas, and cucumbers and place on a plate. Place the salmon on top. Arrange the orange segments around artistically and then sprinkle with scallions.
• Lightly chop the dill leaves and place in a bowl. Whisk in mustard and olive oil. Then add red wine vinegar and a pinch of black pepper and salt.

Steps:

• Vinaigrette:
• Whisk the vinegar, mustard, and shallot together in a medium bowl. Gradually whisk in the honey, then the oil, until the dressing is emulsified. Season to taste with salt and pepper. (The vinaigrette can be made a few hours in advance, covered, and kept refrigerated. Bring to room temperature and whisk or shake well before serving.)
• Salmon:
• 1. Heat your grill to high.
• 2. Brush the fish on both sides with oil and season with salt and pepper. Grill the salmon skin side down until the skin is lightly charred and crisp, 4 to 5 minutes. Turn the fillets over, reduce the heat to medium or move to a cooler part of the grill, and cook until just cooked through but not falling apart, 2 to 3 minutes more.
• 3. Remove the fish to serving plates or a platter and spoon a few tablespoons of vinaigrette over each fillet. Serve immediately.