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This fresh recipe from 2020 Shortlisted cookbook, Vegetables First by Ricardo Larrivée, makes for a delicious summer dinner on the patio.
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Grilled Vegetable and Salmon Salad
Servings 4 servings
Ingredients
SALMON
- 3 tbsp (45 ml) whisky or bourbon
- 1 tbsp brown sugar
- 1 tbsp (15 ml) molasses
- 1 tbsp (15 ml) whole-grain mustard
- 1 tbsp (15 ml) vegetable oil
- 1 lb (450 g) fillet of salmon, skin-on, cut into 4 pieces
MUSTARD MAYONNAISE
- 1/4 cup (60 ml) mayonnaise
- 1 tbsp (15 ml) whole-grain mustard
- 1 tbsp (15 ml) water
GRILLED VEGETABLES
- 3/4 lb (340 g) baby potatoes, cut in half
- 3/4 lb (340 g) asparagus, trimmed
- 6 green onions cut in half lengthwise
- 2 tbsp (30 ml) vegetable oil
- 3 radishes sliced
- 1 cup (30 g) watercress
Instructions
SALMON
- In a glass baking dish, whisk together all of the ingredients except the salmon. Season with salt and pepper.
- Place the salmon in the marinade and toss to coat. Cover and refrigerate for 4 to 8 hours. Drain and dry the fillets. Set aside on a plate.
MUSTARD MAYONNAISE
- In a bowl, whisk together all of the ingredients. Season with salt and pepper. Cover and refrigerate until ready to serve.
GRILLED VEGETABLES
- Place a grill wok on the barbeque. Preheat the grill to medium-high. Oil the grate beside the grill wok for the salmon.
- Coat the vegetables with oil. Season with salt and pepper. Grill the potatoes in the wok for 10 minutes. Add the asparagus and green onions, and continue cooking for 5 to 8 minutes or until the vegetables are tender, stirring occasionally.
- Meanwhile, grill the salmon skin-side down for 6 minutes, flipping halfway through the cooking time. It will be medium-rare.
- Transfer the vegetables to plates, and top with the salmon, radishes, and watercress. Drizzle with the mustard mayonnaise.
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