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Recipe of the Week



Chef Larry Banares' Grilled Salmon Salad

Ingredients:

For the salmon:
  • four 4-oz. fresh salmon filets
  • 2 tsp. olive oil
  • salt and freshly ground black pepper to taste
  • 1 cup roasted corn sauce (recipe follows)
  • 1 Tbsp. chives, minced
  • 1 cup corn tortilla straw
For the avocado relish:
  • 1 ripe California avocado, diced
  • 1 Tbsp. red onion, finely diced
  • 1/4 cup ripe roma tomato, diced
  • 1/4 tsp. jalapeno pepper, diced
  • 2 tsp. cilantro, minced
  • 2 tsp. fresh lemon juice
  • 2 Tbsp. olive oil
  • salt and freshly ground black pepper to taste
For the salad greens:
  • 3 oz. baby salad greens
  • 3 Tbsp. olive oil
  • 1 Tbsp. balsamic vinegar
  • 1 tsp. shallots, minced
  • pinch sugar
  • salt and freshly ground black pepper to taste
Method :

Preheat grill. Prepare roasted corn sauce (recipe below) and reserve keeping warm. Prepare avocado relish by combining avocado, red onion, roma tomato, jalapeno pepper, cilantro, lemon juice and olive oil. Season to taste with salt and freshly ground black pepper. Reserve under refrigeration. Brush salmon lightly with olive oil, season with salt and pepper. Place on grill and cooked until done, 2 -3 minutes on each side.

While the salmon is cooking, prepare balsamic vinaigrette by combining ingredients as listed. When the salmon filets are cooked, toss baby lettuces with balsamic vinaigrette. Place dressed greens in center of serving plate. "Offset" salmon filet in center of plate resting on the salad greens. Use a squeeze bottle to make three small "pools" of roasted corn sauce around salmon. Top with avocado relish. Garnish with corn tortilla straw and minced chives. Enjoy !

Chef Larry's Roasted Corn Sauce Ingredients :
  • 3 ears sweet corn, roasted in husk
  • 1 oz. olive oil
  • 1/2 cup onions, diced
  • 1/4 cup carrots, diced
  • 1/4 cup celery, diced
  • 1/4 tsp. garlic, minced
  • 1 cup unsalted chicken stock
  • 1/2 cup low-fat milk
  • salt and freshly ground black pepper to taste
  • 2 tsp. cilantro, minced
  • 1 tsp. chives, minced


Method :

Remove roasted corn kernels from cobs. Heat olive oil in saucepan. Add onions, carrots, celery, garlic and corn kernels. Saute until golden. Add stock and milk, bring to a simmer. Reduce heat and simmer over moderate heat for 10 minutes allowing mixture to reduce in liquid volume. Cool mixture. Place mixture in blender or food processor and puree. Strain and season with salt, pepper, minced cilantro and chives.

Source: California Avocado Commission.

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