food 7

GRILLED SALMON SALAD

Ingredients

Orange Vinaigrette, recipe follows

20 asparagus spears

4 (6-ounce) salmon fillets

1/2 cup olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 pound baby salad greens

1 cup kalamata olives, sliced in half

2 oranges, peeled and segmented

1 small red onion, thinly sliced

Orange Vinaigrette:

2 oranges

1 tablespoon finely chopped shallots

1 teaspoon light brown sugar

1 tablespoon seasoned rice vinegar

1 cup canola oil

1/2 tablespoon extra-virgin olive oil

1/4 teaspoon salt

1/4 teaspoon white pepper

1/2 teaspoon orange oil (recommended: Boyajian Orange Oil*)

Preheat grill. Place a medium pot of water on the stove to boil. While the grill heats and the water comes to a boil, prepare the Orange Vinaigrette, and set aside until needed.

Trim the bottoms of the asparagus and cook for 30 seconds in the boiling water. Remove from the pot to a plate.

Place the salmon fillets on a large plate and coat with 1/4 cup olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Put the salmon fillets on the hottest part of the grill, starting with the skinless side down. Grill for about 5 to 10 minutes on each side, or until desired doneness.

While the salmon is grilling, combine the salad greens, olives, oranges, onions, and half of the vinaigrette in a large bowl. Toss to combine. Divide the salad mixture evenly among 4 plates.

When the salmon is nearly done, coat the asparagus with the remaining olive oil, salt, and pepper. Put the asparagus on the grill. Grill lightly, moving the spears around the heat frequently with tongs, for about 3 minutes.

Remove the salmon and asparagus from the grill and distribute them evenly among the 4 plates on top of the greens mixture. Drizzle the remaining dressing over the salmon and serve.

Orange Vinaigrette:

Zest the oranges with a zester or the fine side of a box grater. Finely chop the zest with a knife, then squeeze the juice out of the oranges into a small stainless steel bowl. Add the zest, shallots, brown sugar, and rice vinegar to the orange juice and whisk together. Slowly, in a steady stream, add the canola oil and extra-virgin olive oil while constantly whisking, until combined. Add the salt, pepper, and orange oil; the orange oil is strong, so just a very small amount is needed. Set the dressing aside while preparing the rest of the salad.

*Boyajian Orange Oil is available at specialty food stores.

Yield: 1 1/2 cups

GREEK SALAD

4 large vine tomatoes, cut into irregular wedges

1 cucumber, peeled, deseeded, then roughly chopped

½ a red onion, thinly sliced

16 Kalamata olives

1 tsp dried oregano

85g feta cheese, cut into chunks (barrel matured feta is the best)

4 tbsp Greek extra virgin olive oil

Place 4 large vine tomatoes, cut into wedges, 1 peeled, deseeded and chopped cucumber, ½ a thinly sliced red onion, 16 Kalamata olives, 1 tsp dried oregano, 85g feta cheese chunks and 4 tbsp Greek extra virgin olive oil in a large bowl.

Lightly season, then serve with crusty bread to mop up all of the juices.

 SEAFOOD SALAD

3 stalks celery (1 quartered, 2 thinly sliced)

3 small cloves garlic (2 smashed, 1 chopped)

Juice of 1 lemon

Kosher salt and freshly ground pepper

8 ounces baby carrots, halved lengthwise

3/4 pound small shrimp, peeled and deveined

1/2 pound sea scallops, halved horizontally

1 small avocado, halved, pitted and peeled

2 romaine lettuce hearts, torn

1 tablespoon capers, plus 1 tablespoon brine from the jar

2 cups croutons

1 tablespoon light mayonnaise

Combine the quartered celery, smashed garlic, half of the lemon juice, 10 cups water, and salt and pepper to taste in a large saucepan. Cover and bring to a boil, then uncover, add the carrots and cook 2 minutes. Add the shrimp and cook until opaque, about 4 minutes. With a slotted spoon, transfer the carrots and shrimp to a colander and rinse under cold water. Return the water to a boil, add the scallops and cook until opaque, 1 to 2 minutes. Remove the scallops with a slotted spoon, add to the colander and rinse under cold water.

Ladle out 1/3 cup of the poaching liquid; set aside to cool. Dice half of the avocado and combine with the sliced celery, lettuce, capers and croutons in a large bowl. Add the carrots, shrimp and scallops.

Puree the remaining avocado half in a blender with the reserved poaching liquid, the remaining lemon juice, the caper brine, chopped garlic, mayonnaise, 1/2 teaspoon salt, and pepper to taste. Toss with the salad and season with salt and pepper.