|
|
|
Grilled Wild Salmon with Avocado Salsa and Grated Egg Crouton Topper
Yield: 12 servings
|
| INGREDIENTS |
WEIGHT |
MEASURE |
|
Salsa:
|
|
|
|
Tomatillos, papery husks removed
|
1 lb. 8 oz.
|
12 to 14
|
| Avocados, pitted and peeled |
10 oz. |
2 small |
| Extra-virgin olive oil |
4 oz. |
1/2 cup |
|
Rice vinegar
|
|
3 Tbsp. |
|
Garlic cloves
|
|
3 cloves
|
| Cumin seeds, toasted and ground |
|
1 tsp.
|
|
Cilantro, leaves only
|
2 oz.
|
1/2 bunch |
| Oregano |
|
2 tsp. |
|
Salt
|
|
1/2 tsp.
|
|
Fresh ground pepper
|
|
1/4 tsp. |
|
Country bread, cut in 1/4-inch cubes
|
|
1-1/2 cups
|
|
Olive oil
|
As needed |
|
| Sea salt and Pepper |
As needed |
|
|
Wild King salmon
|
|
12 (4-6 oz. each) filets |
| Fresh tarragon leaves |
|
1/4 cup |
| Eggs, hard-cooked then grated |
1 lb. 5 oz. * |
12 large |
DIRECTIONS
- Puree all ingredients in food processor or blend until smooth and liquid, but not thin. Cover and refrigerate until served.
- Heat oven to 375oF. Drizzle bread cubes with 1/4 cup olive oil; season with sea salt and pepper to taste.
- Spread cubes on a baking sheet; bake 5 minutes until crisp and browned. Remove and reserve.
- Brush salmon fillets with olive oil and season with sea salt and pepper. Grill over medium-high heat, 3-5 minutes per side, just until opaque throughout.
- To serve, place a salmon fillet in the center of a plate, spoon on 2-3 tablespoons salsa, 1 teaspoon tarragon, 1/4 to 1/3 cup grated egg and 2 tablespoons croutons. Serve immediately.
|
|
