You may also like
Categories:
pacific olive oil salt ground black pepper grape tomatoes mushrooms red onion whole kernel corn apricots tarragon
Viewed: 16 - Published at: 4 years agoIngredients
- 1 (2 pound) Pacific or wild caught salmon fillet
- 2 teaspoons olive oil, plus more for vegetables
- 5 pinches sea salt, plus 1/2 teaspoon, divided
- 5 pinches coarsely ground black pepper, plus 1/2 teaspoon, divided
- 5 pinches seafood seasoning (recommended: Old Bay Seasoning)
- 2 cups grape tomatoes, halved lengthwise
- 2 cups quartered cremini mushrooms
- 1 cup half moon shaped sliced red onion
- 2 cans whole kernel corn
- 1 cup halved dried apricots
- 1 fistful fresh tarragon leaves, coarsely chopped
Method
- Preheat an outdoor grill or an indoor grill pan.
- Line the bottom of a roasting pan with aluminum foil.
- Put the salmon in the roasting pan and drizzle both sides with olive oil, about 1 teaspoon on each side.
- On both sides of the salmon, sprinkle about 5 pinches each of salt, black pepper and seafood seasoning.
- Put the salmon directly on the grill and cook for 5 to 7 minutes on each side.
- You'll know it's done when the natural fat of the salmon starts to seep out.
- Put the salmon back in the roasting pan and set aside.
- In a mixing bowl, combine all of the vegetables and apricots and drizzle with olive oil.
- Add 1/2 teaspoon each sea salt and black pepper and mix until incorporated.
- Line a second roasting pan or baking sheet with aluminum foil.
- Pour the vegetable mixture in 1 layer into the roasting pan.
- Put the pan on the grill for 10 to 15 minutes, turning occasionally.
- Put the vegetable mixture on a serving platter and sprinkle with the chopped tarragon.
- Top with the salmon and serve.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
- The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
