Sea Asparagus Grilled Salad (with Ivory White)
Serves: 2
Prep time: 20-25 mins
Sea Asparagus Grilled Salad
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 the other side of the BBQ grill to medium. Coat the peppers and nectarines (whole) in 1 tsp. of olive oil and season with salt. Place on the grill.
Put the sea asparagus on a foil sheet and drizzle with the other tsp. of olive oil. Wrap in the foil and place on the grill for 10 minutes.
Cook the peppers and nectarines for 10-15 minutes until done.
Slice the nectarine 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.
Ivory White
Ingredients:
2 pieces of white spring salmon fillets, 1-inch thick
(6-8 ounces each)
Lemon pepper to taste
Salt to taste
2 tsp. maple syrup
2 tsp. olive oil
Fresh lemon wedge
Method:
Heat 1 side of the BBQ grill to high. Season both sides of the salmon with lemon pepper, salt, and maple syrup then coat it with the olive oil. Sear 1 side of the salmon for 2 minutes, then turn. Reduce the heat to medium/low and cook for 5-6 minutes with the lid down. Serve with the grilled salad mixture (recipe below) and garnish with a fresh lemon wedge.
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.