From the Kitchen of Gary Garza
Salmon with Roasted Grapes and Arugula Salad (optional)
This is a healthy weeknight dinner that can be prepared in less than 45 minutes, yet suitable for a intimate weekend dinner party. Nearly all the cooking is done with a single baking sheet! The optional arugula salad with thyme balances with the sweetness of the grapes. The fillets can be plated over a bed of pilaf or white rice and served with steamed vegetables on the side. |
Shown here with Arugula Salad and Brown Rice as a side.
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Ingredients
¼ cup pine nuts
4 sockeye salmon fillets (each 6 ounces. and about ½ inch thick), pin bones removed
2 cups seedless red grapes
6 tbsp. extra-virgin olive oil, divided
1½ tsp. finely chopped fresh thyme leaves, divided
¾ tsp. fine sea salt, divided
½ tsp. pepper, divided
2 tbsp. balsamic vinegar
1 tsp. Dijon mustard
1 small garlic clove, minced
6 cups loosely packed baby arugula (optional)
¼ cup pine nuts
4 sockeye salmon fillets (each 6 ounces. and about ½ inch thick), pin bones removed
2 cups seedless red grapes
6 tbsp. extra-virgin olive oil, divided
1½ tsp. finely chopped fresh thyme leaves, divided
¾ tsp. fine sea salt, divided
½ tsp. pepper, divided
2 tbsp. balsamic vinegar
1 tsp. Dijon mustard
1 small garlic clove, minced
6 cups loosely packed baby arugula (optional)
Preparation
1. Preheat broiler, with a rack set about 3 inches from heat.
2. Toss pine nuts in a medium frying pan over medium-low heat until golden, stirring often, 4-7 minutes. Pour into a bowl to cool.
3. Set salmon and grapes on a rimmed baking sheet, leaving space around the fish. Drizzle everything with 1 tbsp. oil and sprinkle with 1 tsp thyme and ¼ tsp of salt and ¼ tsp pepper. Turn fish and grapes to coat. Set salmon skin side down if fillets have skin.
4. Broil until fish is still a bit rare in center, approximately 4 to 6 minute; fillets continue to cook as they sit. Grapes should be a bit wrinkled. Sprinkle fish and grapes with remaining ½ tsp. thyme.
5. While the fish broils, in a small bowl whisk together remaining 5 tbsp. oil, ½ tsp. salt and ¼ tsp. pepper with the vinegar, mustard and garlic until emulsified.
6. OPTIONAL
In a large bowl, toss arugula with half of the pine nuts and a third of the balsamic dressing. Place equal portions of salad on each plate, to form a bed.
7. Plate each salmon fillet; if serving with the arugula, plate each fillet atop each salad bed. Combine (remaining) pine nuts with grapes; spoon grape mixture over fish. Drizzle (remaining) balsamic dressing over each fillet or serve on the side.
Serves 4 people
Recipe adapted from Sunset Magazine, October 2015
1. Preheat broiler, with a rack set about 3 inches from heat.
2. Toss pine nuts in a medium frying pan over medium-low heat until golden, stirring often, 4-7 minutes. Pour into a bowl to cool.
3. Set salmon and grapes on a rimmed baking sheet, leaving space around the fish. Drizzle everything with 1 tbsp. oil and sprinkle with 1 tsp thyme and ¼ tsp of salt and ¼ tsp pepper. Turn fish and grapes to coat. Set salmon skin side down if fillets have skin.
4. Broil until fish is still a bit rare in center, approximately 4 to 6 minute; fillets continue to cook as they sit. Grapes should be a bit wrinkled. Sprinkle fish and grapes with remaining ½ tsp. thyme.
5. While the fish broils, in a small bowl whisk together remaining 5 tbsp. oil, ½ tsp. salt and ¼ tsp. pepper with the vinegar, mustard and garlic until emulsified.
6. OPTIONAL
In a large bowl, toss arugula with half of the pine nuts and a third of the balsamic dressing. Place equal portions of salad on each plate, to form a bed.
7. Plate each salmon fillet; if serving with the arugula, plate each fillet atop each salad bed. Combine (remaining) pine nuts with grapes; spoon grape mixture over fish. Drizzle (remaining) balsamic dressing over each fillet or serve on the side.
Serves 4 people
Recipe adapted from Sunset Magazine, October 2015
Nutritional Information (per serving with arugula salad):
596 calories, 62% (367 calories) from fat; 39g protein; 42g fat (6g saturated); 18g carbohydrate (1.8g fiber); 411mg sodium, 105mg cholesterol
596 calories, 62% (367 calories) from fat; 39g protein; 42g fat (6g saturated); 18g carbohydrate (1.8g fiber); 411mg sodium, 105mg cholesterol
G2Cookery.com
Copyright © 2015 • Gary A. Garza, Inc. All Rights Reserved
Copyright © 2015 • Gary A. Garza, Inc. All Rights Reserved