Grilled Salmon over Spinach Salad with Orange Vinaigrette

Recipe provided by Nicolas Padilla, Executive Chef
McCormick & Schmick's Seafood Restaurant, San Diego, California

Serves 2

For the Salmon:
2 salmon filets (5 oz. each), skin and bones removed
Salt and pepper to taste
½ oz. Orange Vinaigrette (recipe below)

Season salmon with salt and pepper and ½ oz. of the dressing. Refrigerate for 1 hour.
Grill salmon until cooked to desired temperature, approximately 4 minutes on each side for medium.

For the Salad:
4 oz. baby spinach, washed and patted dry
12 orange segments
¼ cucumber, skin and seeds removed, sliced
4 oz. orange vinaigrette (recipe below)

Toss spinach with vinaigrette and mound on a plate. Arrange grilled salmon on top and place cucumbers and orange segments around edge of the plate.

Orange Vinaigrette:
Zest of 1 orange
2 oz. orange juice concentrate, defrosted
1 Tbs. minced shallot
1 clove garlic, smashed
2 sprigs thyme, stemmed and chopped finely (approximately ½ teaspoon)
3 Tbs. red wine vinegar or raspberry vinegar
2 large basil leaves, chiffonade or rough chopped
½ tsp. pink peppercorns, toasted and cooled
1 c. light olive or canola oil

Heat oil to 180 degrees or just until hot. Remove from heat and add orange zest and set aside to cool. Remove zest after two hours (or overnight, if possible). Combine rest of vinaigrette ingredients in blender. Blend until smooth and well incorporated. Slowly drizzle in orange oil and blend until well incorporated.

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