Warm Wild Salmon Salad
The fresh B.C. salmon are running and so should you - to your local fish market to get your share. Nothing can compare to the incredible taste of wild salmon grilled to perfection. I like to cook more than I need for dinner so I can have some on hand for lunch the next day. It's summertime, so break free and use your favourite bottled sauce.
one side wild B.C. salmon (about 4 pounds)
1/2 pound fresh asparagus
1 cup your favorite BBQ sauce, I like Tequila Lime
2 cups mixed fresh mushrooms, sliced (shiitake, portobello, chanterelle)
2 tbsp. unsalted butter
1/4 cup sweet wine (marsala, port or sherry)
3 cups washed assorted salad greens
3 large yellow tomatoes, cut into quarters
1 cup oil cured olives
2/3 cup extra virgin olive oil
1/4 cup balsamic vinegar
sea salt and pepper to taste
200 grams feta cheese crumbled
1. Slather the flesh side of the salmon with the BBQ sauce. Place the salmon on your barbeque, skin side down. Brush the asparagus with a little olive oil and add to the BBQ. Do not turn the salmon, cook it through on one side only. Be careful not to overcook the fish, keep it moist.
2. While the salmon is cooking, place the butter in a sautÃ© pan, add the sliced mushrooms and sautÃ© for a few minutes, add the wine, sea salt and pepper. Set aside.
3. Place the salad greens and tomatoes in a large bowl, drizzle with the oil and vinegar, season with salt and pepper and toss.
4. Heap the greens into an oversize serving bowl, add a portion of mushrooms, a few asparagus, and a piece of the salmon in the center.
5. Garnish with the olives and a good sprinkling of the feta.
Copyright Â© Caren McSherry 08/03