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Grilled Poached Wild-Caught Salmon with Bacon, Peaches, Corn, Asparagus Salad w/Thai Lime Vinaigrette – Anthony Salemme
By Anthony Salemme, contributing chef
This is great for the warm weather ahead. Its bright with lime juice and chilies, and very refreshing with the crunch of sliced peaches.
4 6-ounce wild caught salmon fillets
1/3 cup dry white wine
2 teaspoons lime zest
2 teaspoons smoked paprika
1 teaspoon sea salt
1 teaspoon white pepper
1 tablespoon olive oil
Mix spices and butter until smooth then spread all over the salmon fillets.
Place salmon in a shallow roasting pan, pour in the wine. Cover with foil and place pan on a medium hot grill and steam for 15 minutes.
Remove from grill, uncover and cool down before refrigerating for 1 hour.
1 pound cooked asparagus, cut on the bias
4 peaches, stone removed and sliced
2 ears corn cooked and taken off the cob
1 red onion, peeled, sliced thin
6 ounces bacon cooked and chopped
6 ounces spring mix salad greens
3 limes, juiced (about 1/3 cup of juice)
1 cup toasted peanut oil
2 garlic cloves, minced
1 shallot, minced
4 Tablespoons sugar
2 Tablespoons Thai fish sauce
1 teaspoon Thai chili paste
In a bowl mix all the dressing ingredients. Toss all the salad ingredients with the dressing and divide equally on 4 plates. Top with Salmon.
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com