Grilling outdoors is a great way to enjoy summertime with family and friends. This salad with fresh summer greens out of the garden will make a delicious summer meal.
Try a Pinot Noir to go with this recipe, the easiest red wine to match with food. It is brilliant with fish and summer veggies. Ask the staff at Ashe’s Wine and Spirits to recommend their favorite Pinot Noir for tonight’s dinner.
Serves 6
Ingredients
1 tablespoon finely chopped shallot
½ tablespoon fresh oregano, finely chopped
2 tablespoons red-wine vinegar
2 tablespoons fresh orange juice
3 tablespoons olive oil
Coarse salt and ground pepper
1 Bosc pear, sliced in half, remove seeds
½ tablespoon honey
1/2 cup toasted walnuts, toasted and chopped
6 ounces soft goat cheese, room temperature, sliced into 12 rounds
6 cups mixed salad greens, stemmed and washed well
Grilled Salmon (see recipe below)
Instructions:
Brush each half of the pear with honey. Turn broiler to medium high and place rack in middle of oven or place on medium high grill face side down. Roast pear until golden about 5-8 minutes. Cool and slice each half into 4 wedges.
In a small bowl, whisk together shallot, vinegar, orange juice, oregano, and oil; season with salt and pepper.
Place salad greens in a large bowl. Drizzle with dressing, and toss to combine. Divide among plates, and top each serving with the walnuts, pears and goat cheese.
Slice Salmon and place atop each salad.
Grilled Salmon:
Serves 6
Prep Time: 10 minutes
Total time: 2:20 (includes marinating time)
1 1/2 pounds salmon fillets
3 garlic cloves, minced
Sea salt and freshly grated black pepper to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup fresh squeezed orange juice
1 teaspoon orange zest (zest orange before squeezing juice)
1/4 cup vegetable oil
Instructions:
Season salmon fillets with garlic, salt and pepper.
In a small bowl, stir together soy sauce, brown sugar, orange juice and zest, and vegetable oil until sugar is dissolved. Place fish in a large re-sealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
Prepare the grill for medium heat.
Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork
Slice and serve over Salad greens with Roasted Pears and Goat Cheese