Mediterranean Grilled Salmon
2 Alaskan Wild Salmon Filets – Frozen from Trader Joe’s is great – Thaw in the refrigerator
2 Medium Tomatoes
10 Red Grapes
Seasoning for Salmon
Balsamic vinegar – white or red
Liquid smoke or other hickory flavoring
Dill weed – fresh or dried
Snow Pea Delight
3 cups fresh snow peas
1 cup dried gourmet mushroom mix (Costco) or your favorite fresh mushrooms
1/2 cup raw almonds coarsely chopped and toasted
The many textures, flavors and colors of these ingredients go together scrumptiously and satisfyingly without the aftertaste of guilt!
Lay a large piece of tin foil on a baking sheet. Rinse the salmon filets quickly in cold water and lay out on the foil – skin side down. Drizzle honey on each filet followed by about a tablespoon of olive oil on each. Sprinkle balsamic vinegar and tamari over the top of each filet. Add a few drops of liquid smoke or other hickory flavoring directly to the filets and follow with a liberal sprinkling of sea salt, pepper and dill weed. Place the filets in the refrigerator to marinate for 30 minutes or so while you are preparing your other dish.
While the salmon is marinating, chop the almonds and toast them in an open skillet, turning frequently until they are browned. Remove from heat and leave them to cool in the pan.
Soak the dried mushrooms in a bowl until softened – usually about 5 minutes, or if you are using fresh mushrooms, cut them in chunks.
While the mushrooms are soaking, slice the onion in thin slivers and set aside. Thickly slice the tomatoes and set aside. Cut the grapes in half and set aside. Tear the little stringy tips off of the snow peas and set aside. Drain the softened mushrooms.
Preheat the grill. I use a propane Weber barbecue that has a thermometer and I heat it to around 450 degrees
In a large skillet, saute the onions in a small amount of oil. When the onions are beginning to brown, stir in the snow peas and mushrooms and get them good and hot. Turn down the heat and prepare to get the salmon on the grill.
Take the salmon out of the fridge and arrange the tomato slices around the outside of the filets and drop the grapes on top. Grill for 10 minutes. Do not over-cook. Meat should be pink and flake apart easily.
Arrange the salmon with tomatoes and grapes on a plate. Add a generous helping of snow peas and onions garnished with toasted almonds and feta cheese.
Serve with a chilled White Chardonnay.