Grilled Salmon; Red Leaf Salad
Posted on July 31, 2016 by bob in GPlenty
With warm weather, cravings trend toward fresh, seasonal flavors and lighter fare. In between the backyard gatherings and pool time, summertime meals enjoyed outdoors are a great way to get family and friends together. Whether it’s a refreshing salad tossed with sweet candied walnuts or a fillet of mouth-watering salmon topped with curried almonds, nuts are the perfect way to add texture and crunch to any dish.
These easy-to-make, summer-inspired recipes, created by Food Network celebrity chef Alex Guarnaschelli in partnership with Fisher nuts, will leave your guests asking for more.
Grilled Salmon with Spiced Almonds
Prep time: 15-20 minutes | Cook time: 20-25 minutes | Servings: 6
Yogurt Sauce
1 cup Greek yogurt
2 teaspoons red wine vinegar
2 teaspoons chopped fresh dill
1 tablespoon chopped fresh mint
1/4 teaspoon ground cumin
1/2 teaspoon paprika
kosher salt
1 small cucumber, seeded and small diced
To make yogurt sauce, whisk yogurt, red wine vinegar, dill, mint, cumin and paprika in medium bowl with a pinch of salt. Taste for seasoning and adjust as needed. Stir in cucumber. Set aside.
Almonds
1/2 cup sliced almonds
1 teaspoon extra-virgin olive oil
1/4 teaspoon curry powder
1/8 teaspoon paprika
1/8 teaspoon ground cumin
kosher salt
Heat oven to 350 F. Heat grill to medium. In small bowl, toss almonds with olive oil, curry powder, paprika, cumin and a pinch of salt. Spread almonds on baking sheet and toast until golden brown, about 5-8 minutes.
Salmon
2 3/4 pounds salmon, cut into 6-ounce portions
kosher salt
freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 large lime
Arrange salmon fillets on baking sheet. Season fish on both sides with salt and pepper. Drizzle with oil. Place salmon on grill and allow to cook until fillets start to lightly char, 5-8 minutes. Use metal spatula to gently flip salmon. For medium well or well done, cook a few minutes longer. If desired, grill limes as well.
To serve, remove fish from grill and transfer to serving platter. Sprinkle fish with a squeeze of lime juice and curried almonds. Serve yogurt sauce on the side.
Red Leaf Salad with Candied Walnuts and Grapes
Prep time: 20-25 minutes | Cook time: 15 minutes | Servings: 6-8
Nuts
1/2 cup sugar
1/8 teaspoon cayenne pepper
6 tablespoons water
1/2 cup walnut halves and pieces
1/2 teaspoon salt
To candy walnuts, line cookie sheet with parchment paper; set aside. In medium skillet, simmer sugar, cayenne pepper and water over medium-high heat until it turns golden brown, about 15-20 minutes. Stir walnuts into caramel using wooden spoon. Spoon nuts onto parchment paper and season with salt. Cool then pull nuts apart into smaller pieces.
Dressing
1/2 cup walnut halves and pieces
2 tablespoons fresh lemon juice
2 tablespoons walnut oil
1/4 cup extra-virgin olive oil
kosher salt
cracked black pepper
Prepare dressing by placing walnuts in bowl of small food processor and pulsing. Add lemon juice, walnut oil, olive oil, a pinch of salt and some black pepper. Pulse to blend. Taste for seasoning and adjust as needed.
Salad
1 cup seedless red grapes halves
2 medium heads Bibb or red leaf lettuce, washed, dried and torn into pieces
1 small head radicchio, cored, leaves separated and torn into pieces
1/2 cup shaved Parmesan cheese
To assemble salad, toss dressing with grapes and lettuces. Top with candied walnuts and cheese.
Courtesy: Family Features. Source: Fisher Nuts