This is the recipe I used for my video demo for the Food Network’s Audition. (I’ll post the video soon)It’s similar to a Ceviche except I grill and smoke the salmon.
Valerie and I had it for dinner again last night. It’s amazingly light, cool and refreshing. We eat it as a main course with some good bread. You can serve smaller portions and use it as a salad or appetizer course.
Ingredients
8 ounces Salmon
1/2 Cup of Chopped Cucumber
1/2 Cup of Chopped Red Bell Pepper
12 Grape Tomatoes
1/4 Cup Chopped Cilanto
1 Sliced Scallion
1 Sliced Jalapeno
1/4 Cup of Lime Juice
1/4 Cup Extra Virgin Olive Oil
1 Tablespoon Honey
Salt, Pepper and Smoked Paprika
Instructions
Put your favorite wood chips directly on the flames of your grill. Don’t soak them i nwater or wrap them in foil. You want them to smoke quickly. Spinkle salt, pepper and smoked paprika on the salmon filet. Grill salmon directly over the smoking wood chips for approximately 3 minutes per side. Allow salmon to cool and then chop into 1/2″ cubes. (This can be done earlier in the day or a day ahead).
Put salmon in mixing bowl and add cucumber, pepper, cilantro, tomatoes, scallion and jalapeno pepper.
In a separate mixing bowl blend lime juice, olive oil, honey, salt and pepper.
Pour lime vinaigrette over all the ingredients and toss lightly to coat.
Spoon into a martini glass and serve immediately.
I like to garnish this with a single shrimp wrapped around a grape tomato on a cocktail skewer.
It’s Fun, Fancy, but Easy! Let me know how you like it!
