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Grilled Salmon With Tomatoes and BasilVinaigrette
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3/25/2005 2:33:04 PM
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BMOS Dolores
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Before/After
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A 2/1/3
Body Type:
A
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Repeat Offender
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237
Current Weight:
145
Posts: 26996
Joined: 5/3/2002
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__________________________________________________________________________ Grilled Salmon With Tomatoes and Basil Vinaigrette __________________________________________________________________________ From member Associate Recipe Consultant Gail. This is a minor tweak of a recipe from Chez Panisse Cooking. The author states this is well suited to the charcoal grill, or you can also cook it in a hot, well-seasoned cast iron pan. Get the pan very hot before adding the fish.
BMOS NOTE: Since Salmon is classified as a Protein D, this dish should be saved for when you are Living Lean. However, as recommended in the binder, if you are experiencing dry skin, hair or nails, you may wish to use salmon a couple times a week until the problem improves. Understand that when you eat this, you should eliminate any carb from that meal and replace it with a vegetable.
- 1 shallot (about 1 oz), finely diced
- 3/4 Tbsp or more red wine vinegar
- 1 ripe tomato (about 1/2 lb), peeled, seeded, diced
- 1/4 red wine vinegar
- 1 Tbsp coarsely chopped fresh basil
- freshly ground pepper, to taste
- 3/4 lb salmon filet
Prepare charcoal fire or heat cast-iron pan.
Combine shallots and vinegar in a small bowl. Add tomatoes and basil. Spoon the vinegar mixture over the tomatoes and mix well. Pepper the tomatoes to taste and correct them for vinegar if necessary (I added more, but I like vinegar!).
Holding a sharp knife at about a 25 degree angle to the fish (which would be a sharp angle), cut slices of salmon to an even thickness of 3/8 inch.
Lightly pepper both sides of the salmon. While the fire is hot, grill the salmon. Samon cut this way cooks very quickly, 1-2 minutes per side, and it is advisable to remove it from the grill while it is still pink in the center. Feel the salmon after you have flipped it to the second side. It should be a little firm (never hard) and the color will have changed from red-orange to a paler pink.
Put the salmon on warm plates, spoon the tomato vinegar mixture over the filets and serve.
This Recipe Contains: Protein D, Free Veggies
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Post #1
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RE: Grilled Salmon With Tomatoes and BasilVinaigrette
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5/3/2005 9:47:05 PM
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EnchantedApril
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B
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Emotional Eater
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Posts: 185
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This is very good, thank you.
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Keep it simple.
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Post #2
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