GRILLED SALMON w/ STRAWBERRY SALSA

Chef Gaston Merideth from Gastons Culinary Services, shares this recipe for Grilled Salmon with Strawberry Salsa on a bed of Quinoa with a Yogurt sauce.

1 stick salted butter

1 clove garlic, minced

1 Tbsp honey

2 Tbsp soy sauce

1 Tbsp fresh lime juice

White Wine

3 Salmon fillets, skinless

Salt and pepper

1 cup flour

½ cup olive oil

 

In a small saucepan melt butter with garlic over low heat.

Stir in honey, soy sauce and lime juice and cook 2 minutes.

Brush sauce on salmon and marinate for 1 hour.

Dust salmon with Flour

Pre-heat skillet to medium-high heat then adds olive oil.

Sauté salmon approximately 3 minutes on one side, then turn over in skillet so that the sautéed side is faced up.

 Brush again with marinade sauce.

Place in pre-heated 350 degree oven for 3-5 minutes or until desired temperature is reached.

Top with fresh Strawberry Salsa

 

 

 

 

Strawberry Salsa

 

1 English seedless cucumber, small diced with skin-on

1 green onion, thinly sliced

1 tbsp cilantro, finely chopped

3 tbsp rice wine vinegar

2 cups fresh strawberries, Small diced

1 yellow pepper, small diced

1 tsp honey

1 tsp olive oil

Pinch of salt & pepper

 

Mix cucumbers, green onion, cilantro, vinegar, pepper, honey, olive oil & salt and pepper.

Cover and chill at least one hour.

Just before serving, add strawberry

 

 

Quinoa Pilaf

 

 

1 Tbsp. Olive Oil

1/2 Onion, finely chopped

1 Stalk Celery, small diced

2 Carrots, finely chopped

1/2 cup Quinoa

1 cup Chicken or Vegetable stock

1 Tbsp. Fresh lemon juice

Salt and pepper to taste

 

 

In nonstick saucepan, heat oil over medium heat; add salt and pepper, sauté onion, celery and carrots, stirring occasionally, for 10 minutes.

In strainer, rinse quinoa under cold water; drain well and add to pan. Cook, stirring, for 1 minute.

Add stock, lemon juice; bring to boil. Reduce heat to medium-low; cover and simmer for 15 to 20 minutes or until liquid is absorbed and quinoa is tender.

 

Yogurt Sauce

1 cup Greek yogurt sauce

1 tsp juice from fresh lemon

1 tbsp red onion

1 tsp cilantro, finely chopped

.25 tsp salt and pepper

 

Place all ingredients in food processor and puree together.Refrigerate if not ready to us

 

1 stick salted butter

1 clove garlic, minced

1 Tbsp honey

2 Tbsp soy sauce

1 Tbsp fresh lime juice

White Wine

3 Salmon fillets, skinless

Salt and pepper

1 cup flour

½ cup olive oil

 

In a small saucepan melt butter with garlic over low heat.

Stir in honey, soy sauce and lime juice and cook 2 minutes.

Brush sauce on salmon and marinate for 1 hour.

Dust salmon with Flour

Pre-heat skillet to medium-high heat then adds olive oil.

Sauté salmon approximately 3 minutes on one side, then turn over in skillet so that the sautéed side is faced up.

 Brush again with marinade sauce.

Place in pre-heated 350 degree oven for 3-5 minutes or until desired temperature is reached.

Top with fresh Strawberry Salsa

 

 

 

 

Strawberry Salsa

 

1 English seedless cucumber, small diced with skin-on

1 green onion, thinly sliced

1 tbsp cilantro, finely chopped

3 tbsp rice wine vinegar

2 cups fresh strawberries, Small diced

1 yellow pepper, small diced

1 tsp honey

1 tsp olive oil

Pinch of salt & pepper

 

Mix cucumbers, green onion, cilantro, vinegar, pepper, honey, olive oil & salt and pepper.

Cover and chill at least one ho

 

 

Quinoa Pilaf

 

 

1 Tbsp. Olive Oil

1/2 Onion, finely chopped

1 Stalk Celery, small diced

2 Carrots, finely chopped

1/2 cup Quinoa

1 cup Chicken or Vegetable stock

1 Tbsp. Fresh lemon juice

Salt and pepper to taste

 

 

In nonstick saucepan, heat oil over medium heat; add salt and pepper, sauté onion, celery and carrots, stirring occasionally, for 10 minutes.

In strainer, rinse quinoa under cold water; drain well and add to pan. Cook, stirring, for 1 minute.

Add stock, lemon juice; bring to boil. Reduce heat to medium-low; cover and simmer for 15 to 20 minutes or until liquid is absorbed and quinoa is tender.

 

Yogurt Sauce

1 cup Greek yogurt sauce

1 tsp juice from fresh lemon

1 tbsp red onion

1 tsp cilantro, finely chopped

.25 tsp salt and pepper

 

Place all ingredients in food processor and puree together.

Refrigerate if not ready to use.

Bring to room temperature prior to using

se.

Bring to room temperature prior to using

 


About Author

Joseph C. Phillips

Joseph C. Phillips was born on January 17, 1962 in Denver, Colorado, USA as Joseph Connor Phillips. He is an actor, known for General Hospital (1994), The Cosby Show (1984) and Strictly Business (1991). He has been married to Nicole since 1994. They have three children.

Join the conversation!

We have no tolerance for comments containing violence, racism, vulgarity, profanity, all caps, or discourteous behavior. Thank you for partnering with us to maintain a courteous and useful public environment where we can engage in reasonable discourse.

Send this to friend