Grilled Salmon With Grilled Tomatoes & Wilted Spinach
Recipe provided by Joel Cain, Executive Chef
McCormick & Schmick’s Seafood Restaurant, Columbus, Ohio
Serves 1
7 oz. filet of salmon
Olive oil
Salt and black pepper
5 to 6 oz. cherry or grape tomatoes
5 to 6 oz. spinach
1 oz. fennel, julienned
1 oz. red onion, julienned
1 to 2 oz. Balsamic Vinaigrette (store bought or homemade)
Season salmon and tomatoes with olive oil, salt and pepper. Place salmon and tomatoes on grill and cook until salmon is desired doneness and tomatoes begin to blister.
Heat a skillet with small amount of extra virgin olive oil. Saute onion and fennel for about 3 minutes. Add spinach, toss, and remove from heat. Add 1 ounce of balsamic vinaigrette to pan.
Arrange grilled tomatoes on half of the plate and spinach mixture on other half of the plate. Place salmon on top of tomatoes and spinach and drizzle salmon with balsamic vinaigrette.
