Tuesday, June 26

TGI Friday's "Cedar Seared Salmon on Field Greens"

Just thought I'd pass along a recipe I stole / made up... The other day, we got takeout from TGI Fridays (they have a new reduced portion size section of their menu, which we wholeheartedly approve of, so we're trying to support them.) I had this fabulous salad, which I enjoyed so much that I decided to try making it at home. It was great. So much so that I'm passing along the recipe... It's salmon and portabellos served on mixed greens with a mild balsamic dressing. First off, here's the recipe for the salmon. It's to die for hot, and was really good cold. I recommend getting thinner pieces of salmon so that the flavor can permeate...

Ginger Glazed Salmon

1 tbsp. brown sugar
1 tsp. dijon mustard
1 tbsp. soy sauce
1/2 tsp. ground ginger
1/8 tsp. cayenne pepper or crushed red pepper flakes
1 salmon fillet (about 1 1/2 pounds) (we actually use individual pieces from Sam's Club...)

Preheat broiler to high. In a bowl, combine sugar, mustard, soy sauce, ginger and pepper. Coat a broiler-proof pan with non-stick cooking spray. Arrange salmon fillet in pan and make shallow cuts diagonally across the salmon. Brush with sugar mixture. Broil 6 inches from heat for about 10 minutes, or until fish flakes easily with a fork.

While you have your salmon cooking, grill up a portobello or two - I had marinated it overnight in balsamic vinegar, olive oil, a little sea salt and a crushed garlic clove. When your salmon and mushroom(s) are done, put them in the fridge until cold.

When the salmon is cold, it's very easy to peel off the skin, if your piece had skin on it. Prepare your salmon like that, and then slice the mushroom into skinny pieces. Arrange mushroom slices in a star pattern on top of a plate of greens, then place a portion of salmon on top of the mushrooms. Top with this balsamic dressing and serve:

Balsamic Dressing ala moi

balsamic vinegar
brown sugar

I have no idea on the proportions - you just want it to be mild and a bit creamy. It takes a while to whisk out the mayonnaise clumps, but it was really worth it...

We served the salmon and mushroom both cold, but agreed that it would be delicious with the mushrooms cold and the salmon hot... let me know if you try it and what you think!

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