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RECIPE ARCHIVE
Chocolate Hazelnut Bread Pudding with Orange CrèmePoached Salmon with Quinoa, Savoy Cabbage, and Soy Grilled Salmon with Tomato Cucumber Gazpacho Seared Salmon over Wild Mushroom Risotto Scallops with Parsnip Puree and Port Wine Glaze Chicken Cutlets with Butternut Squash and Apples Grilled Swordfish with Tomato Bread Salad Spaghetti with Broccoli Rabe and Shitake Mushrooms Brussel Sprouts Carrot & Autumn Pesto Crostini Green Beans with Leeks and Toasted Pine Nuts
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GRILLED SALMON WITH TOMATO CUCUMBER GAZPACHO
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4 Salmon filets (6 oz)
2 Zucchini
2 Yellow squash
1 Bunch ripe grape tomatoes
2 Cucumbers, peeled and seeded
½ Cup red wine vinegar
1 Cup tomato juice
1 Bunch each, fresh basil, parsley, and mint
1 Lemon
1 Lime
1 Small clove garlic
Extra virgin olive oil
Salt and pepper
Pre-light your grill to medium-high heat, or start your charcoal
FOR THE GAZPACHO:
Roughly chop one of the cucumbers and put in a blender. Add half of the grape tomatoes, vinegar, tomato juice, half the herbs, and the garlic clove and puree until smooth. Season with salt and pepper.
FOR THE ZUCCHINI, SUMMER SQUASH, AND CUCUMBER:
Chop the zucchini and the summer squash until you have a medium dice.
Slice the other cucumber into thin slices, set aside.
Blanch the diced zucchini and yellow squash in boiling salted water until al dente (about 2 minutes), then immediately shock in a bowl of ice water. Thoroughly strain. Toss zucchini and squash with olive oil, the chopped herbs (reserve some for garnish), the sliced cucumber, the rest of the halved tomatoes, salt and pepper, and the juice from the half the lemon and lime.
FOR THE SALMON:
Drizzle the salmon filets with olive oil, and season with salt and pepper. When the grill is ready, grill the filets over medium-high flame until you have a nice charred appearance, about 4-6 minutes per side (depending on thickness).
TO ASSEMBLE THE DISH:
Arrange the chopped vegetable mixture into four bowls. Top with the salmon filets. Ladle the gazpacho over the top, garnish with some of the chopped herbs, and thin slices of the remaining lemon and lime halves.
SERVES 4
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