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