Salty's Seafood Restaurant Recipes

GRILLED ALASKAN SALMON
Heirloom Tomatoes, Sautéed Arugula, Balsamic Vinaigrette

Recipe Yield: 4 portions

Grilled Alaskan Salmon
4 ea. 7 oz. Salmon Filets
¼ cup Vegetable Oil
1 T Kosher Salt
2 t Black Pepper

Method:

1. Brush salmon with oil and season with salt and pepper.
2. Place on pre-heated grill and cook to an internal temperature of 125 degrees.

Balsamic Vinaigrette
¼ cup Balsamic Vinegar
¾ cup Canolive Oil
1 T Garlic, minced
1 T Chives Minced
1 T Kosher Salt
1 t Black pepper

Method:

1. Place all ingredients in a small bowl and whisk until incorporated. Re-whisk before plating. Vinaigrette should have a broken look.

Heirloom Tomatoes
16 oz. Assorted colored heirloom tomatoes, sliced ¼ inch thick
1 tbls. Kosher salt
2 tsp. Fresh cracked pepper
¼ cup Basil chiffonade
¼ cup Vinaigrette

Method:

1. Toss the sliced tomatoes with seasoning and allow to marinate for 10 minutes.

Sauteed Arugula
14 oz. Baby arugula, fresh
1 tbls. Canolive Oil
2 tbls. Garlic, minced
to taste Salt and black pepper.

Method:

1. Heat oil in sauté pan and cook arugula for about 30 seconds. Season and remove from heat. Press excess water from leaves.
2. Arrange the tomatoes in a circle in the center of the plate, alternating colors. Stack the arugula on top of the tomatoes with the salmon last. Drizzle the dressing around the outside of the plate.