Mediterranian Salmon with Marinated Vegetable Salad

Mediterranean Salmon
Mediterranean Salmon

Salmon and new potatoes bring summer to your table! This recipe adds mediterranean flavors to plain old grilled salmon dish. Best of all, these tasty flavors are gluten free!

Ingredients for Mediterranean Paste

  • 1 big tomato or 2 small ones – tomate grande
  • 1 onion – cebolla
  • 1 dl (1/2 cup) of pine seeds – piñones crudos
  • 2 tablespoons of extra virgin olive oil – aceite oliva extra virgen
  • 4 cloves of garlic – dientes de ajo
  • 1/2 glass of white wine – vino blanco
  • sea salt – sal marina
  • juice of 1 lime – zumo de lima
  • ground black pepper – pimienta negra
  • a handful of parsley – ramitas de perjil

Chop the onion into small cubes and soften on medium heat in olive oil for couple of minutes. Let it cool. Peel tomato and chop into small cubes. Chop pine seeds parsley. Mix all the ingredients well together and season with salt and pepper to taste.

Ingredients for Mediterranean Salmon for 4 Servings

  • 4 fillettes of salmon, deboned with skin on, about 1 kg (2 lbs.) – salmón
  • Mediterranean paste – salsa Mediterránea

Marinate the salmon in the Mediterranean paste for at least 2 hours.

Grill the salmon skin side up first for 3 minutes on medium heat. Turn over and grill skin side down another 5 minutes. This gives you perfect medium-well result.

Mediterranean Vegetable Salad for 4 Servings

  • 4 carrots – zanahornas
  • 2 tomatoes – tomates
  • a small bunch of spring onions – cebolletas
  • a bunch of radish – rábano
  • a box of fresh champignon mushrooms – champinones
  • 0,5 dl (1/4 cup) of extra virgin olive oil – aceita olive virgen extra
  • 0,5 dl (1/4 cup) of Jerez vinegar – vingra de Jerez
  • 1 tablespoon of honey – miel
  • a handful of chopped basil – albahaca
  • sea salt – sal marina
  • ground black pepper – pimienta negra

Cut carrots, radish, tomatoes, onions and mushrooms into small cubes. Soften carrot and radish in small amount of boiling water for 2 minutes.  Mix oil, vinegar, honey and basil in a bowl and season with salt and pepper to taste. Pour on top of carrots, tomatoes, spring onions and mushrooms. Let the salad marinate for 2-3 hours before serving.

Grill the fish and serve with the salad and potatoes. You can garnish the potatoes with dill and butter.

¡Buen provecho!

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