Sea Asparagus Grilled Salad *NEW*
Ingredients:
1 cup mixed bell peppers, sliced 1-inch wide
1/2 cup
fresh sea asparagus
2 fresh donut nectarines
2 tsp. olive oil
1 tsp. balsamic vinegar
2 tsp. extra virgin olive oil
Pinch of oregano
Salt and white pepper to taste
Method:
Heat 1 side of the BBQ grill to medium. Coat the peppers and nectarines (whole) in 1 tsp. of olive oil and season with salt. Place them on the grill. Put the sea asparagus on a foil sheet and drizzle it with the other tsp. of olive oil.
Wrap the sea asparagus in the foil and place it on
the grill for 10 minutes. Cook the peppers and nectarines for 10-15 minutes
until done.
Slice the nectarines into bite-sized pieces. Place them in a bowl with
the peppers and sea asparagus. Toss everything together with the balsamic
vinegar, extra virgin olive oil, oregano, salt, and white pepper.
Another original mouth-watering recipe from Kosta the Fishmonger ... for
you to savour!
Special Remarks:
Spring salmon comes in a white meat or marbled meat colour. Only fishermen and salmon aficionados appreciate the rarity of these salmon. In New York, the white salmon are marketed as ivory whites and fetch a much higher price than regular red spring.
The white spring's taste is much oilier and more flavourful than that of red spring.
Their difference in colour is due to their food
source. The red springs [Chinook] feed mainly on krill (a small shrimp).
This shrimp turns the pigment of the salmon's flesh red.
The marbled springs feed on herring and sardines and other white-fleshed
fish. Afterwards, they feed on krill which contribute to the beginnings
of the red colouring blended into the white.
After feeding on enough krill, the marbled springs also eventually turn red. The white springs have not consumed any krill; hence, they remain a white-fleshed salmon.
We welcome your feedback or questions at kostaz@telus.net or do stop by
the Salmon Shop or Screaming Mimi’s Lonsdale Quay Market, North
Vancouver.