Wild Caught Salmon with Asian Pear and the Grommet Surf Salt

Wild Caught Salmon with Asian Pear, the Grommet Surf Salt, Purple Sweet Potato and Green Vegetables

Ingredients – Fresh Dill, 1 tablespoon Yuzu juice (or lime juice) combined with 1 teaspoon Olive Oil , the Grommet Surf Salt, Asian Pear, French Green Beans , Broccolini, Wild Caught Salmon, 1 tablespoon Sweet Soy Sauce, juice of half a Grapefruit, Purple Sweet Potato

Ingredients Prepped – Cut Pear into matchsticks, toss with chopped dill and Yuzu(lime) and Olive Oil. Blanch beans and broccolini in boiling water for 4 minutes and plunge in ice water. Marinate Salmon in Sweet Soy and Grapefruit Juice. Heat oven to 375.

To finish- Bake potato for 50 minutes, cut into quarters. Reheat green vegetables and grill salmon until desired doneness. Add Asian pear mixture. Top with more dill, a squeeze of grapefruit juice and the Grommet Surf  Salt

Posted on Monday, March 14th, 2011 at 10:04 pm. Filed under: Food and Drink, From the Ocean, Recipes, Rigging + Recipes, Seafood, Seafood, Vegetables RSS 2.0 feed.