RisaG 09-03-99 6:28 PM
Grilled Salmon with Pesto on a Bed of Quinoa with Tomato Salad
Recipe By : RisaG
Serving Size : 6 Preparation Time :0:00
Categories : Fish & Seafood Grilling & Bbq
Amount Measure Ingredient, Preparation Method
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Pesto:
2 tbsp ground almonds
1/2 cup fresh basil leaves, loosely packed
2 tbsp Italian parsley, chopped
1/2 tsp garlic, minced
1/4 cup olive oil
2 tsp balsamic vinegar
1 tsp lemon juice
2 tbsp Parmesan cheese, freshly grated
kosher salt and freshly ground pepper
Quinoa:
1 cup quinoa, soaked & dried
2 cups water
1 tsp salt
Tomato Salad:
6 lg vine-ripened tomatoes, red or yellow
handful summer greens (chard, chinese greens), washed & dried
Dressing:
1/4 cup green onion, minced
1 clove garlic, finely minced
2 tbsp extra-virgin olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Roasted Sweet Onions:
2 (8 oz) sweet onions (Maui, Walla Walla, Vidalia)
3 cloves garlic, thinly sliced
3 bay leaves
8 parsley stems
3 to 4 sprigs fresh sage
2 sprigs fresh basil
1/2 tsp kosher salt
1/2 tsp freshly cracked pepper
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
To make pesto: In food processor, combine almonds, 1/2 cup basil, parsley,
1/2 tsp garlic and 1/4 cup olive oil.
Process just until herbs are finely minced, not pureed.
Stir in balsamic vinegar, lemon juice, parmesan cheese, and salt and pepper to taste; cover and set aside.
To make roasted onions: Preheat oven to 500°F.
Do not peel sweet onions.
Cut each onion in 8 wedges.
Arrange onion wedges in single layer in 13x9x2 inch baking dish.
Sprinkle onions with garlic slices, torn bay leaves, parsley stems, sage leaves, and basil leaves.
Season with 1/2 tsp salt and 1/2 tsp pepper.
Drizzle evenly with 1/4 cup balsamic vinegar and 1/4 cup olive oil.
Roast at 500°F for 8-10 minutes unitl lightly caramelized and barely tender.
Remove from oven and cool to room temperature.
To make dressing: In a small bowl, whisk together minced green onions, minced garlic, 2 tbsp balsamic vinegar, 6 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper.
Whisk until blended.
To marinate tomatoes: Core tomatoes and slice 1/2" thick.
Arrange tomato slices in glass or ceramic dish.
Drizzle with half vinaigrette, reserving rest.
Cover tomatoes; refrigerate 1 hour.
When 1 hour is up, mix with torn summer greens; set aside.
To make quinoa: In microwaveable container large enough to fit all quinoa when cooked, put washed quinoa and water and salt.
Cover with plastic wrap and cook on HIGH for 20 minutes.
Take out and fluff; cover until ready to serve.
To make salmon: Preheat GF Grill.
Brush salmon on both sides with 2 tbsp olive oil.
Season with lemon zest and pepper to taste.
Grill salmon on GF for 5 minutes.
If you wish, after 2-1/2 minutes flip salmon and close machine again.
When 5 minutes is up, unplug and remove salmon from grill.
To plate: Dollop pesto around plate, place 1/2 cup quinoa in middle of plate.
Place some of tomato salad on side and put salmon on top.
Dollop some more of pesto on top and serve immediately.