Recipes From Nola Catering: Grilled Salmon & Garden Gazpacho

Grilled Salmon with sesame cabbage

Cooking spray 

4  (6-ounce) salmon filets 

5/8 teaspoon kosher salt, divided 

1/2 teaspoon black pepper 

2 tablespoons rice vinegar 

4 teaspoons canola oil 

1 tablespoon dark sesame oil 

1 tablespoon lower-sodium soy sauce 

1 teaspoon light brown sugar 

2 cups shredded red cabbage 

2 cups shredded green cabbage 

1 cup shredded carrot 

1/2 cup chopped fresh cilantro 

3  green onions, thinly sliced 

2 1/2 tablespoons sliced almonds, toasted 

1 1/2 tablespoons toasted sesame seeds

 

1. Heat pan on medium-high heat. Coat pan with cooking spray. Sprinkle salmon with 3/8 teaspoon salt and pepper. Add salmon to pan, skin side down; cook 5 minutes. Turn salmon over; cook 2 minutes or until done.

2. While salmon cooks, combine vinegar and next 4 ingredients (through brown sugar) in a large bowl, stirring with a whisk. Add cabbages, carrot, cilantro, onions, and remaining 1/4 teaspoon salt to bowl; toss to coat. Divide salad evenly among 4 serving plates; top each with 1 salmon fillet. Sprinkle evenly with almonds and sesame seeds.

 

Garden Gazpacho

6  to 8 tomatoes, chopped 

1  onion, finely chopped 

1  cucumber, peeled and chopped 

1  green pepper, chopped 

2 tablespoons fresh parsley or cilantro, chopped 

1  clove garlic, finely chopped 

1  to 2 stalks celery, chopped 

2 tablespoons lemon juice 

salt and pepper to taste 

4 cups tomato juice 

4  drops hot pepper sauce 

Optional: sour cream

 

Combine all ingredients except sour cream, if using, in a large lidded container or gallon-size Mason jar. Refrigerate until well chilled. Dollop servings with sour cream, if desired.

 

(© 2016 WFMY)


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