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Grilled Salmon with Peach, Burrata and Arugula Salad

Recipe Date:
September 13, 2013
Serving Size:
2
Cook Time:
00:23:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 2 Salmon Filets, Skin On
  • Salt & Pepper
  • 3 cups Arugula
  • 1/2 lb Peaches, Fresh
  • 1 Ball Fresh Burrata
  • Balsamic Vinegar
  • Olive Oil
Directions

Pairing Notes: The light-red fruit and earthy components of the 2011 Anderson Valley Pinot Noir are a great contrast to the rich silkiness of the grilled salmon. The wine’s balance between earth and fruit is the perfect complement to the sweet and spicy salad.

Chef’s Tip: If you can’t find fresh burrata at your grocery store, you can substitute fresh mozzarella.

Directions

  • Turn the grill to medium-high heat. Oil the grill with a paper towel soaked in olive oil (use grill tongs to grip paper towel)
  • Rinse salmon, pat dry and season with salt and pepper
  • Put arugula in a bowl and dress with balsamic vinegar and oil to taste
  • Peel and quarter peaches and add to arugula
  • Tear burrata into small pieces; add to salad and gently toss
  • Grill salmon flesh-side-down first; flip and cook for approximately 3–4 minutes per side with the grill lid closed
  • Using a spatula, lift cooked salmon off its skin and serve

Recipe courtesy of Serena Lourie. Photo courtesy of eatyourbooks.com.