Learn how to make fish for lent with this recipe from Paul Martin's American Grill.
Mesquite Grilled Steelhead Salmon
1 Filet Fresh Steelhead or Any Wild Caught Salmon, 6-7 ounces (your preference)
½ Teaspoon Blended Oil
Kosher Salt and Fresh Cracked Black Pepper, To Taste
1 Portion Quinoa and Bulger Salad, Recipe Below
1 Fluid Ounce Meyer Lemon Vinaigrette (recipe below)
Rub the salmon with oil and then season the salmon with salt and pepper on both sides.
Place on the grill with serving side down, make nice grill marks (salmon should be cooked medium).
While salmon is cooking prep one portion of bulgar & quinoa salad.
Place salad in the middle of a warm large round plate forming a mountain. Place grilled salmon over salad but resting over the plate in angle. Add lemon vinaigrette on top of salmon.
Quinoa and Bulger Wheat Salad
¾ Cup Quinoa and Bulger Wheat, Cooked and Chilled
1 Tablespoon Radish, Cleaned and Julienned
5 Each Fresh Mint Leaves, Hand Torn
1 Ounce Fresh Wild Baby Arugula
1 Pinch Sea Salt
2 Teaspoons Extra Virgin Olive Oil
Meyer Lemon Vinaigrette
1 Cup Extra Virgin Olive Oil
½ Cup Fresh Squeezed Meyer Lemon Juice
2 Teaspoons Meyer Lemon Zest
2 Tablespoons Champagne Vinegar
1 Cup Green Onions, Finely Sliced Whites Only
¼ Cup Fresh Chopped Italian Parsley
1 Tablespoon Kosher Salt
In a stainless steel bowl, combine scallions (whites only), lemon juice, zest, vinegar and salt. Let stand 10 minutes.
Add parsley and oil. Stir to combine, let sit at room temperature