McCormick & Schmick's Seafood Restaurants, Inc. has more than 50 affordable upscale casual dining restaurants that specialize in fish and other seafood dishes in 21 states and the District of Columbia. Half of these restaurants are located in buildings included in the National Register of Historic Places. Each restaurant's menu is printed daily and contains between 85 and 100 made-to-order dishes that incorporate local, regional, national, and international species of seafood and 30 to 40 varieties of fresh fish. The company operates primarily under the McCormick & Schmick brand. Its other names include M & S Grill, McCormick's Fish House & Bar, and Spenger's Fresh Fish Grotto.




Grilled Salmon over Spinach Salad

Grilled Salmon over Spinach Salad with Orange Vinaigrette
McCormick and Schmick Recipe

Serves 2

2 salmon filets (5 oz. each), skin and bones removed
salt and pepper to taste
1/2 ounce Orange Vinaigrette (recipe below)

Season salmon with salt and pepper and 1/2 ounce of the dressing. Refrigerate for 1 hour.
Grill salmon until cooked to desired temperature, approximately 4 minutes on each side for medium.

4 oz. baby spinach, washed and patted dry
12 orange segments
1/4 cucumber, skin and seeds removed, sliced
4 oz. orange vinaigrette (recipe below)

Toss spinach with vinaigrette and mound on a plate. Arrange grilled salmon on top and place cucumbers and orange segments around edge of the plate.

Orange Vinaigrette
zest of 1 orange
2 oz. orange juice concentrate, defrosted
1 tablespoon minced shallot
1 clove garlic, smashed
2 sprigs thyme, stemmed and chopped finely (about 1/2 teaspoon)
3 tablespoons red wine vinegar or raspberry vinegar
2 large basil leaves, rough chop
1/2 teaspoon pink peppercorns, toasted and cooled
1 cup light olive or canola oil

Heat oil to 180 degrees or just until hot. Remove from heat and add orange zest and set aside to cool. Remove zest after two hours (or overnight, if possible). Combine rest of vinaigrette ingredients in blender. Blend until smooth and well incorporated. Slowly drizzle in orange oil and blend until well incorporated.

Recipe provided by Nicolas Padilla, Executive Chef
McCormick & Schmick's Seafood Restaurant, San Diego, California

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