Grilled Salmon Medallions With Peppercorn Citrus Vinaigrette
Chef Larry's Recipe
POSTED: 11:44 am PST March 13,
2006
Ingredients
Prepare Peppercorn Citrus Vinaigrette by combining ingredients and mixing well. Season with salt, reserve. Preheat grill. Season salmon medallions with salt, pepper and olive oil. Place seasoned salmon medallions on grill and cook until done. Heat a large sauté pan over medium heat. Add a small amount of olive oil, shallot and garlic. Sauté briefly, do not brown. Add spinach leaves and cook just until wilted, reserve. Add orange and grapefruit segments to Peppercorn Citrus Vinaigrette and warm over low heat. Mound sautéed spinach in the center of the serving plates and place grilled salmon medallions resting on spinach. Place warmed orange and grapefruit segments around salmon and top generously with Peppercorn Citrus Vinaigrette. Makes 4 Servings
- 8 Salmon medallions, 3 oz. each 4 cups Spinach leaves, packed 1 Shallot, thinly sliced 2 Garlic cloves, minced 8-12 Orange segments 8 Grapefruit segments Salt to season Fresh ground black pepper to season Olive oil as needed
- 1/2 cupOrange juice 1/4 cupGrapefruit juice 2 tsp. Balsamic vinegar 2 tsp.Olive oil 1 tsp.Pink peppercorns, crushed 1/3 tsp. Black peppercorns, crushed 1 tsp.Parsley, minced
Prepare Peppercorn Citrus Vinaigrette by combining ingredients and mixing well. Season with salt, reserve. Preheat grill. Season salmon medallions with salt, pepper and olive oil. Place seasoned salmon medallions on grill and cook until done. Heat a large sauté pan over medium heat. Add a small amount of olive oil, shallot and garlic. Sauté briefly, do not brown. Add spinach leaves and cook just until wilted, reserve. Add orange and grapefruit segments to Peppercorn Citrus Vinaigrette and warm over low heat. Mound sautéed spinach in the center of the serving plates and place grilled salmon medallions resting on spinach. Place warmed orange and grapefruit segments around salmon and top generously with Peppercorn Citrus Vinaigrette. Makes 4 Servings
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