Recipe - Grilled Salmon With Rucola And Tomato Cruda

VINAIGRETTE
Salt
Pepper
3 tablespoon Lemon juice
One half cup Saffron oil
3 Italian Roma tomatoes;
peeled, seeded and
; minced
2 Cloves garlic; pressed
1 tablespoon Minced basil
Cayenne

SALMON
4 Fillets salmon; (7ounce)
Sea salt
Freshly ground pepper
3 tablespoon Olive oil
1 Clove garlic; split
2 Zucchinis; cut or sliced up into
rounds
Thyme; chopped

In bowl season lemon juice with salt and pepper. Add a pinch of cayenne
pepper. Whisk in saffron oil. Stir in tomatoes, being careful not to break
them up. Whisk in basil and garlic. Set aside.

Salmon:

Season salmon with sea salt and pepper. Brush with olive oil. Grill on
medium high grill, five minutes on first side, 4 to 5 minutes on other
side, so fish is just pink inside. In large nonstick pan place olive oil
and garlic. Warm until garlic begins to emit flavor. Remove cloves and add
zucchini. Saute until crispy tender. Season with salt, pepper and thyme.
Drain. Plate salmon with zucchini on side, and top with vinaigrette.

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Recipe by: CHEF DU JOUR SHOW #DJ9116 PATRICK CLARK

Converted by MM_Buster v2.0l.