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This Week's Featured Recipe |
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GRILLED GULF OF MAINE SALMON WITH ORANGE FENNEL & ARUGULA SALAD |
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INGREDIENTS :
2 POUNDS OF GULF OF MAINE SALMON FILETS
2 TBSP STEWS CALIFORNIA EXTRA VIRGIN OLIVE OIL
SALT AND PEPPER TO TASTE
4 OZ. BABY ARUGULA
1 FENNEL BULB, FRONDS REMOVED, SHAVED OR SLICED THIN
1 MED RED ONION, SHAVED OR SLICED THIN
2 NAVEL ORANGES, JUICED
2 OUNCES CALIFORNIA EXTRA VIRGIN OLIVE OIL
SALT AND PEPPER TO TASE
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COOKING INSTRUCTIONS :
TO GRILL SALMON:
SEASON SALMON WITH THE OLIVE OIL AND SALT & PEPPER, GRILL ON MED HEAT FOR ABOUT 4 TO 6 MINUTES PER SIDE.
TO PREPARE SALAD:
MIX THE ARUGULA, FENNEL & RED ONION; TOSS THE ORANGE JUICE, OLIVE OIL AND SALT & PEPPER IN A BOWL, SERVE WITH THE SALMON.
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