Text 29938, 83 rader
Skriven 2015-08-13 04:02:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 1844
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Salmon w/Orzo, Feta & Red Wine Vinaigrette
 Categories: Seafood, Pasta, Herbs, Fruits
      Yield: 4 servings
 
MMMMM----------------------------ORZO---------------------------------
  1 1/2 c  Orzo
      3 tb Red wine vinegar
      3 tb Fine chopped shallots
      2 cl Garlic; fine chopped
    1/3 c  Extra-virgin olive oil
           Salt & fresh ground pepper
      2 oz Fresh baby spinach
  1 1/2 c  Grape tomatoes; halved
    1/2 c  Pine nuts; toasted *
    1/4 c  Thin sliced fresh basil
           - leaves
      1 c  Crumbled feta cheese
      2 tb Chopped fresh chives;
           - garnish

MMMMM---------------------------SALMON--------------------------------
      4    (5 oz ea) skinless salmon
           - filets
           Olive oil; for coating the
           - fish
           Salt & fresh ground pepper
 
  Prepare an outdoor grill for medium- high cooking over
  direct heat.
  
  Meanwhile, make the orzo salad: Bring a large saucepan of
  salted water to a boil over high heat. Add the orzo and
  cook, stirring often, for about 8 minutes, or until just
  tender. Drain the orzo in a sieve and set aside.
  
  In a medium bowl, whisk the vinegar, shallots, and garlic
  together. Gradually whisk in the olive oil. Season to
  taste with salt and pepper.
  
  In a large bowl, toss the warm orzo, spinach, tomatoes,
  pine nuts, and basil with the vinaigrette. Season to taste
  with salt and pepper. Set aside at room temperature.
  
  TO COOK THE SALMON: Coat the salmon with olive oil and
  season with salt and pepper. Oil the cooking grate. Place
  the salmon on the grill with the top right corner of each
  filet facing the 2-oâ€Öclock position and cook for 4
  minutes, without moving the salmon. (This will help give
  the salmon a good sear of nice grill marks and help it
  release from the grate.) Using a thin metal spatula,
  starting at the corner of each filet nearest you, flip the
  filets over. Grill for about 2 minutes, or until the fish
  is opaque with a slightly rosy center when flaked in the
  thickest part with the tip of a small knife. Remove from
  the grill.
  
  Mound the salad in the center of a large serving platter
  or four dinner plates. Sprinkle with the feta cheese. Top
  with the salmon, sprinkle with the chives, and serve.
  
  * TOASTING PINE NUTS: To toast pine nuts, heat a dry
  medium skillet over medium heat. Add the nuts and cook,
  stirring often, for 2 to 3 minutes, or until lightly
  browned. Transfer to a plate and let cool.
  
  by Curtis Stone; What's for Dinner? Delicious Recipes for
  a Busy Life
  
  Epicurious | April 2013
  
  Yield: Serves 4
  
  MM Format by Dave Drum - 12 June 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I am not drawn to terrible novelty items from fast food chains.
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