Wednesday, October 6, 2010

Grilled Salmon and Red Currant Salad

I usually find myself being nostalgic about certain ingredients. I think I get that from my mother. Red current and cucumbers definitely takes me back to my childhood. I still have vivid memories of tea time with my great aunt.

I loved going to her house. From the moment you walked into her house, you could smell lovely red currant jams and cookies being made. She was the most perfect dainty lady and she made me feel like a princess. From her hand painted ceramic tea cups to her handmade tea sandwiches, she was lovely.

She always served tea in the living room on a beautiful silver tray. The tray was always adorned with her cucumber and handmade pâté tea sandwiches, red current jam, shortbread cookies, and chamomile tea. We sat up straight and drank tea out of her precious tea cups. Pinkies out and nibbled on tea sandwiches. Of course, my favorite memory was piling the red currant jam on top of the shortbread cookies and gobbling it all up as we giggled with each other. It is the simplest things in life that have the biggest impact.

If she was still alive, I think she would have truly loved this salad. The combination of red currants and cucumbers are just lovely with salmon.

Grilled Salmon and Red Currant Salad
Serves: 4

1/2 pound skinless Salmon fillet
1 tablespoon olive oil
2 teaspoons Thyme, stems removed
Salt and Fresh Ground Pepper to taste

Grilled Salmon, flaked
1 seedless Cucumber, skin peeled and very thinly sliced
1/2 cup Parsley, roughly chopped
1/2 Vidalia Onion, very thinly sliced
2 - 4 tablespoons Red Currants

1 tablespoon Extra Virgin Olive Oil
1 tablespoon White Wine Vinegar
1 teaspoon Honey
Salt and Fresh Ground Pepper to taste

To grill salmon: Wash the salmon fillet and pat dry. Brush both sides with olive oil and sprinkle with thyme, salt and pepper. Grill the salmon for about 5-7 minutes on each side, depending on the thickness or until it turns pale pink.

Remove the salmon fillet from the grill. Allow the fillet to cool on a plate. When cool enough to handle, flake it with a fork.

Dressing: In a small bowl, whisk together the vinegar, honey, salt and pepper until the ingredients are combined. In a slow stream, add the extra virgin olive oil while whisking until the oil and vinegar have emulsify. Or in a jar with a tight fitting lid. Combine all the ingredients and shake well until combined.

Salad: In a large bowl, combine the grilled salmon flakes, cucumber, onions, parsley and red currents. Drizzle with the dressing, gently toss. Transfer to a serving platter and enjoy.

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