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extra-virgin olive oil lemons garlic shallots ground cumin cayenne pepper kosher salt cilantro center hearts of palm cherry vegetable oil mixed salad greens
Viewed: 84 - Published at: 5 years agoIngredients
- 1/4 cup extra-virgin olive oil
- Juice of 2 lemons or limes
- 2 large cloves garlic, minced
- 2 large shallots, minced
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- Kosher salt
- 1/2 bunch cilantro, roughly chopped
- 4 6 -ounce center-cut salmon fillets, skin removed
- 1 14 -ounce can hearts of palm, cut into 1-inch pieces
- 1 pint cherry or grape tomatoes, halved
- Vegetable oil, for brushing
- 2 cups mixed salad greens
Method
- Preheat a grill to medium high.
- In a large bowl, whisk 2 tablespoons olive oil, the juice of 1 lemon, the garlic, shallots, cumin, cayenne, 1 teaspoon salt and half of the cilantro.
- Add the salmon and turn to coat.
- Let marinate 15 minutes at room temperature.
- Meanwhile, toss the hearts of palm and tomatoes in a bowl with the remaining 2 tablespoons olive oil, the juice of the remaining lemon, and the rest of the cilantro.
- Season with salt.
- Brush the grill with vegetable oil.
- Grill the salmon, round side down, until marked on the bottom, about 4 minutes.
- Turn and continue grilling until marked on the other side and cooked through, 2 to 3 more minutes.
- Divide the salmon among plates.
- Serve with the greens and hearts of palm salad; drizzle the juices from the salad over the greens.
- Per serving: Calories 483; Fat 33 g (Saturated 6 g); Cholesterol 89 mg; Sodium 1,005 mg; Carbohydrate 13 g; Fiber 4 g; Protein 36 g
- Photograph by Antonis Achilleos
