Chef Gaston Merideth from Gastons Culinary Services, shares this recipe for Grilled Salmon with Strawberry Salsa on a bed of Quinoa with a Yogurt sauce.

1 stick salted butter

1 clove garlic, minced

1 Tbsp honey

2 Tbsp soy sauce

1 Tbsp fresh lime juice

White Wine

3 Salmon fillets, skinless

Salt and pepper

1 cup flour

½ cup olive oil

 

In a small saucepan melt butter with garlic over low heat.

Stir in honey, soy sauce and lime juice and cook 2 minutes.

Brush sauce on salmon and marinate for 1 hour.

Dust salmon with Flour

Pre-heat skillet to medium-high heat then adds olive oil.

Sauté salmon approximately 3 minutes on one side, then turn over in skillet so that the sautéed side is faced up.

 Brush again with marinade sauce.

Place in pre-heated 350 degree oven for 3-5 minutes or until desired temperature is reached.

Top with fresh Strawberry Salsa

 

 

 

 

Strawberry Salsa

 

1 English seedless cucumber, small diced with skin-on

1 green onion, thinly sliced

1 tbsp cilantro, finely chopped

3 tbsp rice wine vinegar

2 cups fresh strawberries, Small diced

1 yellow pepper, small diced

1 tsp honey

1 tsp olive oil

Pinch of salt & pepper

 

Mix cucumbers, green onion, cilantro, vinegar, pepper, honey, olive oil & salt and pepper.

Cover and chill at least one hour.

Just before serving, add strawberry

 

 

Quinoa Pilaf

 

 

1 Tbsp. Olive Oil

1/2 Onion, finely chopped

1 Stalk Celery, small diced

2 Carrots, finely chopped

1/2 cup Quinoa

1 cup Chicken or Vegetable stock

1 Tbsp. Fresh lemon juice

Salt and pepper to taste

 

 

In nonstick saucepan, heat oil over medium heat; add salt and pepper, sauté onion, celery and carrots, stirring occasionally, for 10 minutes.

In strainer, rinse quinoa under cold water; drain well and add to pan. Cook, stirring, for 1 minute.

Add stock, lemon juice; bring to boil. Reduce heat to medium-low; cover and simmer for 15 to 20 minutes or until liquid is absorbed and quinoa is tender.

 

Yogurt Sauce

1 cup Greek yogurt sauce

1 tsp juice from fresh lemon

1 tbsp red onion

1 tsp cilantro, finely chopped

.25 tsp salt and pepper

 

Place all ingredients in food processor and puree together.Refrigerate if not ready to us

 

1 stick salted butter

1 clove garlic, minced

1 Tbsp honey

2 Tbsp soy sauce

1 Tbsp fresh lime juice

White Wine

3 Salmon fillets, skinless

Salt and pepper

1 cup flour

½ cup olive oil

 

In a small saucepan melt butter with garlic over low heat.

Stir in honey, soy sauce and lime juice and cook 2 minutes.

Brush sauce on salmon and marinate for 1 hour.

Dust salmon with Flour

Pre-heat skillet to medium-high heat then adds olive oil.

Sauté salmon approximately 3 minutes on one side, then turn over in skillet so that the sautéed side is faced up.

 Brush again with marinade sauce.

Place in pre-heated 350 degree oven for 3-5 minutes or until desired temperature is reached.

Top with fresh Strawberry Salsa

 

 

 

 

Strawberry Salsa

 

1 English seedless cucumber, small diced with skin-on

1 green onion, thinly sliced

1 tbsp cilantro, finely chopped

3 tbsp rice wine vinegar

2 cups fresh strawberries, Small diced

1 yellow pepper, small diced

1 tsp honey

1 tsp olive oil

Pinch of salt & pepper

 

Mix cucumbers, green onion, cilantro, vinegar, pepper, honey, olive oil & salt and pepper.

Cover and chill at least one ho

 

 

Quinoa Pilaf

 

 

1 Tbsp. Olive Oil

1/2 Onion, finely chopped

1 Stalk Celery, small diced

2 Carrots, finely chopped

1/2 cup Quinoa

1 cup Chicken or Vegetable stock

1 Tbsp. Fresh lemon juice

Salt and pepper to taste

 

 

In nonstick saucepan, heat oil over medium heat; add salt and pepper, sauté onion, celery and carrots, stirring occasionally, for 10 minutes.

In strainer, rinse quinoa under cold water; drain well and add to pan. Cook, stirring, for 1 minute.

Add stock, lemon juice; bring to boil. Reduce heat to medium-low; cover and simmer for 15 to 20 minutes or until liquid is absorbed and quinoa is tender.

 

Yogurt Sauce

1 cup Greek yogurt sauce

1 tsp juice from fresh lemon

1 tbsp red onion

1 tsp cilantro, finely chopped

.25 tsp salt and pepper

 

Place all ingredients in food processor and puree together.

Refrigerate if not ready to use.

Bring to room temperature prior to using

se.

Bring to room temperature prior to using