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)|
|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)|
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.