We’ve completed two weeks of our 30-day challenge. Wooohooo!! We are on day 15 …just about the halfway point. Hope everyone is still hangin’ in and enjoying your new way of eating.
For today, I’d like to share a recipe with you that I’ve had filed away for years. Literally. As a matter of fact, I just checked the date on the clipping and it’s from an old magazine called Country Home dated May 2003! Like I said …I’ve had it for years. The author of the recipe, Chef Tom Douglas, offers us the perfect combination of grilled foods on a bed of baby spinach, topped off with the most delicious vinaigrette. The only changes I made to the recipe were the ones necessary to make the vinaigrette gluten-free and low-carb.
Let’s begin by making the vinaigrette. That way the flavors will have a chance to blend while we finish up at the grill.
You will have quite a bit of dressing left over. Be sure to place it in an airtight jar and stash it away in the fridge for next time.
Before grilling, be sure to oil the salmon well so that it doesn’t stick to the grill. A generous amount of salt and freshly ground black pepper is then applied.
The grill must be preheated so that the grates are smokin’ hot. Place the salmon on the hot grate, skin side up first. Don’t try to flip it until it’s ready …about 5 to 6 minutes, depending on the thickness of the filet.
The asparagus is grilled along with the salmon, at the same time.
After the asparagus and salmon cool slightly, build your salad by starting off with a layer of dressed spinach leaves. Then add the grilled asparagus that has been tossed with additional dressing. Then the salmon filet. Top that with a generous amount of vinaigrette and sprinkle the whole thing with some toasted sesame seeds. Serve with one or two lemon wedges on the side. Delicious!
grilled asparagus & wild king salmon with shallot-ginger vinaigrette
Adapted from Chef Tom Douglas
The perfect salad with a contrast of taste, temperature, and texture.
- 3 tablespoons sherry vinegar
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons finely chopped shallots
- 1 tablespoon tamari (gluten-free soy sauce)
- 2 teaspoons freshly grated ginger root
- 1/2 teaspoon stevia
- 2 teaspoons gluten-free asian bbq sauce
- 2 garlic cloves, finely minced
- 1/2 cup extra virgin olive oil
- 1 pound fresh green and/or white asparagus
- 2 - 6 to 8 ounce boneless wild king salmon filets
- olive oil
- salt & freshly ground black pepper, for seasoning
- 3 cups baby spinach leaves
- 1 teaspoon toasted sesame seeds
- lemon wedges, for serving (if desired)
In a small bowl combine vinegar, lemon juice, chopped shallots, tamari, grated ginger root, stevia, Asian bbq sauce and minced garlic. Gradually whisk in 1/2 cup olive oil until emulsified.
Preheat gas grill to medium heat.
Wash asparagus, break off woody bases where spears snap easily. Measure the thickness of salmon. Brush asparagus and salmon with olive oil, sprinkle generously with salt & pepper.
Place salmon and asparagus directly on grill rack over medium heat. The asparagus should be placed horizontally across the rack so that they don't fall through. Grill salmon for 4 to 6 minutes per side for each 1/2-inch of thickness. (Or, until the fish flakes easily when tested with a fork.) Grill asparagus about 5 to 6 minutes or until crisp-tender, rolling the spears over to cook all sides.
Just before serving, whisk the vinaigrette. In a large bowl, toss the spinach with about 2 to 3 tablespoons of the vinaigrette. Divide the spinach mixture between 2 plates. In the same bowl, toss asparagus with another 2 to 3 tablespoons of the vinaigrette. Arrange the asparagus on top of each plate of spinach. Place a salmon portion on top of each salad. Drizzle with 3 to 4 tablespoons of vinaigrette on each salmon serving and sprinkle generously with the toasted sesame seeds. Serve with lemon wedges, if desired.
If you want to increase the number of servings to 4 or 6, double or triple only the salad ingredients. There will be adequate vinaigrette to dress the additional servings.