Barbecued Salmon With Grilled Romaine And Citrus Vinaigrette
Serves: 5
Catharine Rutherford
1 January 1970
Based on User reviews:
46
Spice
50
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 small
Red Onion (finely chopped)3 tbsps
Red Wine Vinegar1 tbsp
Tomato Paste1 tbsps
Worcestershire Sauce1 tsp
Curry Powder1 tsp
Liquid Smoke (flavoring)1 tsp
Coarse Black Pepper1 small
Navel Orange (zested and juiced)1 small
Lemon (zested and juiced)1 clove
Garlic (finely chopped)2 tsps
Dijon Mustard1 tsp
SaltDirections:
1
Watch how to make this recipe
2
Prepare grill or preheat grill pan
3
On your stove top or on your outdoor grill, place a small sauce pot over moderate heat and cook onion in oil for 3 minutes
4
Add vinegar and reduce by half
5
Add syrup, tomato paste, Worcestershire, curry, smoke flavoring and pepper
6
Bring to a bubble and simmer
7
Spray salmon with cooking spray and season with salt
8
Grill for 3 minutes, turn and baste liberally with glaze
9
Turn again, glaze opposite side
10
If you care for salmon pink at center, remove after 6 minutes
11
For opaque salmon, grill 5 minutes on each side
12
Whisk citrus with garlic, mustard, tarragon and salt
13
Stream in oil to combine
14
Spray romaine hearts with cooking spray and place on grill 2 minutes, charring the outside leaves
15
Remove and cut each heart in half lengthwise, using tongs to help hold on to the charred lettuce
16
Cut away core at stem
17
Cut each half heart in half again lengthwise
18
Place 2 quarters of charred romaine on each dinner plate
19
Drizzle with dressing, working back and fourth, strapping the lettuce with dressing
20
Set salmon on top of the salad
21
Garnish with chopped scallions and serve