Salmon with Spring Veggies

Chef Brian Dietz of Eddie V's joins Good Day to make an Atlantic salmon dish with spring vegetables and a mustard vinaigrette.


Salmon and Spring Veggies

Sliced mushrooms  (shitake or button)
Brussel sprout leaves (4 or 5)
Asparagus tips (4 or 5)
Cherry tomatoes cut in half
Green beans blanched for 2 min
Carrots blanched for 2 min
Corn off the Cobb
6 to 8oz piece of boneless, skinless salmon

Sauté mushrooms and Brussel leaves in 1 tsp of olive oil for 2 minutes, add the remainder of vegetables and cook for another 2 minutes.  Season with salt and pepper.

Season a 6 to 8oz piece of boneless, skinless salmon with equal amounts of salt and pepper, about 1/8 of a tsp per piece.

Heat 1 tsp of olive oil in pan for 30 seconds then add salmon. Cook for 2 minutes on medium high heat, then turn over and cook for 2 more minutes. Remove from pan and serve on top of vegetables. Drizzle 3oz vinaigrette around plate.


Mustard Vinaigrette

1/4 cup of whole grain Dijon mustard
1 cup of red wine vinegar
1/2 tsp of fresh thyme chopped
1/2  tbsp of sugar
1/2  tsp salt
1/2 tsp ground black pepper
2 cups olive oil

Mix all ingredients, then gradually add olive oil.

LINK: diningoutindallas.com/DiningOutInDallas/DOID
 

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