Salmon and Greens

Grilled Wild Alaska Salmon and Greens w/Sour Cherry Drizzle

From William F. Chaple, Jr.

Bill’s tart cherry vinaigrette doubles as both a marinade and as a sauce with the addition of chopped sun dried cherries and toasted hazelnuts. Serve grilled Alaska salmon over a fresh spinach salad or field greens or a mix thereof with a drizzle of the sour cherry sauce over all.

Bill says you can play around with this and when serving for a change of pace, sprinkle with some chopped green onion and/or sprinkle with some crisp, crumbled bacon.

1 cup extra virgin Olive or Walnut Oil

2 tablespoons Cherry, Raspberry or Balsamic Vinegar

1 tablespoon Dijon-style Mustard

2 tablespoons Cranberry or Cherry Juice

2 tablespoons Dried Cherries, chopped

1 cup Hazelnuts or Walnuts, toasted and chopped

In a bowl, to make the sour cherry sauce, whisk together oil, vinegar, Dijon and juice; stir in dried
cranberries and toasted nuts.

4 Salmon Filets or Steaks (6 to 8 ounces each)

Divide the cherry sauce in half and marinate the salmon with half the sauce for 15 to 20 minutes and chill the remaining half.

Place the marinated fillets on the grill over coals or on a gas Bar-B-Q and cook for 6 to 8 minutes per side. (Discard the marinade.)

3 cups Fresh Spinach

3 cups Field Greens

Serve the grilled salmon over a bed of fresh spinach mixed with field greens.

To the chilled half of the cherry sauce, add 2 tablespoons chopped and toasted hazelnuts or walnuts and drizzle over the salmon. Serves 4.

Published Jan 16, 2007