Text 18031, 82 rader
Skriven 2011-11-19 05:54:00 av Dave Drum (1:124/311)
Ärende: SFGate 1101
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Wild Salmon w/Avocado Endive Salad
 Categories: Seafood, Fruits, Salads, Citrus
      Yield: 4 servings
 
      3 ts Chopped fresh thyme
      3    Wild salmon steaks; 1 1/2"
           - thick
           +=OR=+
      4    Wild salmon filets; 1 1/2 lb
           - total
           Salt and pepper
           Olive oil
      1    Head Belgian endive
      4    Radishes
    1/2 pt Cherry tomatoes
      2    Green onions
      1    Firm but ripe avocado
      3 ts Fresh lemon juice
 
  By Tara Duggan, Chronicle contributor
  
  Though wild salmon is still in season, the refreshing
  chopped salad in today's recipe -- with avocado, crunchy
  endive, radishes, tomatoes and a hint of fresh thyme --
  also would be a good partner to grilled steaks, chicken
  breasts or other fish.
  
  Prepare a medium grill, setting the grill rack about 5
  inches over the coals.
  
  Chop the thyme leaves finely.
  
  Season the salmon with salt and pepper on each side, then
  sprinkle with some of the thyme.
  
  Brush both the salmon and the grill with olive oil, then
  grill for 6 to 7 minutes per side for medium (fillets will
  take a few minutes less time per side).
  
  When they're done, tent them with foil and let rest for a
  few minutes.
  
  While the salmon cooks, trim the end off the endive,
  separate the leaves, then chop them into 1-inch pieces.
  
  Halve the radishes and thinly slice them. Halve the cherry
  tomatoes. Slice the green onions on the bias. Toss the
  endive, radishes, cherry tomato halves and sliced green
  onions together in a salad bowl. Cube the avocado (see
  Note) and add it to the salad with 1 teaspoon chopped
  thyme, the lemon juice and salt and pepper.
  
  Fold in the avocado very gently to prevent the avocado
  from getting mushy; adjust seasonings.
  
  Divide each fish steak into two portions.
  
  Serve with the salad.
  
  NOTE: One way to cube an avocado without making a mess is
  to cut the avocado in half; remove the pit (hit it with
  the blade of a sharp chefs' knife, then twist the knife to
  dislodge the pit); score through the avocado flesh
  crosswise and lengthwise into 1/2-inch pieces without
  cutting through the skin; finally, scoop out the chunks
  from the skin with a large spoon.
  
  Serves 4.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 20 October 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I can't complain, but sometimes I still do. -- Joe Walsh
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