You are here

Salmon On Wilted Chicory Salad

  Extra virgin olive oil 120 Milliliter (1/2 Cup)
  Chanterelle mushroom/Regular button mushrooms 8 Ounce, cut into about 1/2-inch pieces
  Thinly sliced green onions 60 Milliliter (1/4 Cup)
  Vinegar 2 Tablespoon
  Garlic 4 Clove (20 gm), minced or pressed
  Minced fresh thyme/2 tablespoons dried thyme 80 Milliliter (1/3 Cup)
  Chicory piece 9 Cup (144 tbs), rinsed and crisped (2.2 Liters, Bite Size Pieces, Curly Endive)
  Salmon steaks/Rockfish steaks / fillets 2 1⁄2 Pound, cut about 1 inch thick (1.15 Kilogram, 6 Steaks/ Fillets)
  Salt To Taste
  Pepper To Taste

Heat 2 tablespoons of the oil in a wide frying pan over medium-high heat.
Add chanterelles and cook, stirring occasionally, until lightly browned (10 to 12 minutes).
Stir in 1/4 cup (60 ml) more oil.
Add onions, vinegar, garlic, and half the thyme; stir well.
Remove from heat and add chicory (half at a time, if necessary), turning until well coated.
Mound salad on individual plates and set aside.
Rinse salmon and pat dry.
Brush all over with remaining 2 tablespoons oil; sprinkle with remaining thyme.
Arrange fish on cooking grate.
Place lid on grill.
Cook, turning once with a wide metal spatula halfway through cooking time, until fish is opaque but still moist in thickest part (about 10 minutes; cut to test)- Using spatula, place a fish steak on each salad.
Season to taste with salt and pepper.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3418 Calories from Fat 1834

% Daily Value*

Total Fat 200 g308.2%

Saturated Fat 21.6 g108.1%

Trans Fat 0 g

Cholesterol 623.8 mg207.9%

Sodium 1901.3 mg79.2%

Total Carbohydrates 147 g48.9%

Dietary Fiber 108.8 g435.1%

Sugars 16.6 g

Protein 272 g543.9%

Vitamin A 2602.8% Vitamin C 1133.4%

Calcium 272.9% Iron 288%

*Based on a 2000 Calorie diet

Salmon On Wilted Chicory Salad Recipe