Easy and simple grilled balsamic salmon that will taste like you slaved away for hours to make.
Written by: Chef Paulette Bilsky
MEDITERRANEAN GRILLED BALSAMIC SALMON WITH VEGETABLES
- 2 - 8 ounce salmon fillets (with skin), about 1 pound and 1½ inches thick,remove pin bones
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons extra-virgin olive oil, plus spray mister with additional olive oil
- ¼ cup balsamic vinegar
- 4 ounces feta cheese
- 1½ tablespoons fresh mint leaves (approx. 6), chopped or chiffonade*
- 1 tablespoon fresh thyme, leaves only
- ½ teaspoon fresh ginger, finely chopped
- 1 head radicchio, cut into quarters
- 2 cups cherry/grape tomatoes (red and yellow), leave whole
- 2-3 peppers, (assorted colored), remove seeds, cut in quarters
- 2 portobello mushroom caps, cut into quarters, remove stem
- ½ bunch asparagus, thick to prevent falling thru grill grate, remove bottom portion
- 1 red onion, peeled and sliced into ¼-½ in slices
Pro Tip: Dried herbs and spices can be substituted, reduce portion by half.
1. Gather your grilling mise en place*: heat tempered cooking mitt or towel, small clean spray bottle with water, tongs & spatula, olive oil spray mister, non stick spray and your list of ingredients.
2. Remove salmon from packaging and rinse with cold water and place on a paper towel and pat dry. Discard paper towel and set aside so salmon can reach room temperature.
3. Rinse/clean assorted vegetables and cut as shown in ingredients list, do not pat dry.
4. Preheat grill to 450°F, once grill is at temperature spray lightly with non-stick spray.
5. Place moistened assorted vegetables on grill surface and spray lightly with olive oil mister. Close the grill lid. Vegetables will begin to steam and then start to brown once moisture is absorbed. Turn once or twice to achieve desired doneness and color, about 10-12 minutes.
6. Lightly dust skin side of salmon portions with flour. Place skin side down on grill surface next to assorted vegetables. Drizzle the two salmon portions with balsamic vinegar and lightly season with salt & pepper. Close the grill lid.
7. Vegetables will be done before salmon, remove from grill and place in a medium bowl and toss with balsamic vinegar & olive oil, add crumbled feta cheese and herbs, toss lightly.
8. Cook salmon portions until the they are slightly opaque in the center and the edges begin to brown slightly, 8-10 minutes depending on desired temperature. Remove from grill and place on platter with grilled vegetables and serve.
Pro Tip: Balsamic Salmon will continue cooking after removed from grill.
Chef Paulette Bilsky - Cooking Terms:
Mise en Place [MEEZ ahn plahs]—A French term referring to having all the ingredients necessary for a dish prepared and ready to combine up to the point of cooking.
Organizing and completing in advance all the preliminary steps required in a
Mise en place makes the actual process of cooking more efficient and helps
prevent the cook from making mistakes or discovering missing ingredients at a
Chiffonade (shihf-uh-NAHD)—This is a French word, which comes from the word
"chiffon" which means, "rag". In culinary terms, a chiffonade describes a way of
cutting herbs and lettuces into thin strips or shreds, which look a bit like rags.
What's Next? Finish off this meal with a nice grilled salad! Don't worry you read that right! Check out Chef Paulette's recipe right here!