Jun 18, 2012 7:14 PM
TUCSON - Today on "Let's Make a Meal," our Pratical Chef, Craig Nassar, stopped by with a light, fresh and healthy fish dish that's just delish!
Here's the recipe:
Salmon with Corn & Arugula Salad
Total time: 40 minutes
4 (6 to 8 oz) salmon fillets, skin on
20 small slices of hot coppa (or prosciutto)
5 small ears of corn, shucked
1 bunch arugula (about 8 oz)
5 Tbsp Ariston balsamic vinegar (or your favorite balsamic vinegar)
¼ cup, plus 2 Tbsp canola oil
2 tsp of Dijon mustard
½ tsp honey
¼ cup red onion, thinly sliced
Salt and freshly ground pepper
Preheat your grill to medium-high. Grill the corn, turning, until nicely charred all over, about 5 minutes. Let cool and then using a sharp knife, cut the kernels from the cobs.
Mix 1 Tbsp of canola oil into the balsamic vinegar and set aside.
Arrange the salmon fillets skin side down on a work surface. Using the tip of a sharp knife, make five ½ inch deep slits crosswise in the flesh of each fillet. Stuff 1 slice of coppa into each slit, then thread each fillet lengthwise with a short skewer. (If using wood skewers, make sure to soak them for 20 minutes in water before grilling.)
Clean your grill very well and heat to medium-high (400 degrees). Oil the grill grates and the salmon fillets lightly. Season fillets with salt and pepper and place on grill. Cook over moderately high heat until the skin is golden and the fish is pink in color, about 4 minutes per side.
In a large bowl, whisk 2 Tbsp of balsamic vinegar with the mustard and honey. Gradually whisk the remaining ¼ cup of canola oil into the dressing. Add the grilled corn, arugula and red onion to the bowl and toss to coat.
Transfer the salad to plates and top with skewered salmon. Drizzle the fish and salad with the balsamic vinegar, mix and serve warm
For more from Craig, check him out on the web, Pinterest, and Facebook: