Recipe courtesy of Paul Martin’s Grill in Scottsdale. Image by Bob Hodson.
This Mother’s Day, break out the grill and enjoy dinner outside! This grilled salmon recipe is a nutritious, flavorful summer meal for Mom and the whole family.
INGREDIENTS:
FOR THE SALMON:
1 filet fresh Steelhead or any wild caught salmon
1/2 tsp blended oil Kosher salt and fresh-cracked black pepper, to taste
FOR THE QUINOA AND BULGAR WHEAT SALAD:
3/4 cup quinoa and bulgar wheat, cooked and chilled
1 Tbsp radish, cleaned and julienned
5 fresh mint leaves, hand torn
1 oz. fresh wild baby arugula Pinch sea salt
2 tsp extra virgin olive oil
FOR THE MEYER LEMON VINAIGRETTE:
1 cup scallions, finely sliced (whites only)
1/2 cup fresh squeezed Meyer lemon juice
2 tsp Meyer lemon zest
2 Tbsp champagne vinegar
1 Tbsp kosher salt
1/4 cup fresh chopped Italian parsley
1 cup extra virgin olive oil
DIRECTIONS:
FOR THE SALMON:
1. Rub the salmon with oil and then season with salt and pepper on both sides.
2. Place on the grill with serving side down, making nice grill marks (salmon should be cooked medium).
3. While salmon is cooking, combine all ingredients for the quiona and bulgar wheat salad in a bowl.
4. Place salad in the middle of a warm, round plate, forming a mountain.
5. Place grilled salmon over salad but resting over the plate on an angle.
6. Top with a spoonful of Meyer lemon vinaigrette.
FOR THE MEYER LEMON VINAIGRETTE:
1. In a stainless steel bowl, combine scallions (whites only), lemon juice, zest, vinegar and salt.
2. Let stand 10 minutes.
3. Add parsley and oil.
4. Stir to combine, let sit at room temperature.
5. Refrigerate leftovers for future use.
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