Finney
Master Chef
Fennel-Spiced Salmon With Gazpacho Salad
from Weber's - Recipe of the Week
Vegetables
2 tablespoons extra virgin olive oil
1/2 cup small-diced red onion
2 teaspoons minced garlic
2 cups small-diced tomatoes
1 cup small-diced zucchini squash
1 cup seeded, small-diced cucumber
1 cup small-diced red bell pepper
1/2 teaspoon kosher salt, plus more to taste
1/8 teaspoon freshly ground black pepper, plus more taste
1 teaspoon balsamic vinegar
2 tablespoons finely chopped fresh dill
Hot chile sauce, such as Tabasco®
Rub
1 teaspoon ground fennel seed
1 teaspoon kosher salt
1 teaspoon pure chile powder
1/2 teaspoon celery seed
1/2 teaspoon freshly ground black pepper
6 skinless salmon fillets, about 8 ounces each and 1 to 1-1/4 inches thick
Extra virgin olive oil
Fresh dill sprigs for garnish, optional
1. In a 12-inch skillet over medium heat, warm the olive oil. Cook the onions until translucent but not golden, 2 to 3 minutes, stirring occasionally. Add the garlic and cook for another minute, stirring occasionally. Add the tomatoes, zucchini, cucumber, and the bell pepper. Season with the salt and pepper. Cook the vegetable mixture for about 1 minute, stirring occasionally, to draw some liquid from the tomatoes. Remove the skillet from the heat. Add the vinegar and dill. Transfer the vegetable mixture to a large bowl and chill in the refrigerator for about 1 hour or as long as 8 hours (more liquid will draw from the vegetables during this time). Remove the bowl from the refrigerator about 30 minutes before serving. Taste the vegetable mixture; adjust the seasonings with salt, pepper, and hot chile sauce.
2. In a small bowl mix the rub ingredients.
3. Brush each of the salmon fillets evenly with oil. Season them on both sides with the rub. With the lid closed, grill the fillets over direct high heat (450°F to 550°F) until you can lift the fillets with tongs off the grate without sticking, 5 to 7 minutes. Turn the fillets and cook them to desired doneness, 3 to 5 minutes for medium-rare. Remove the salmon fillets from the grill and serve the vegetable mixture over the top, using as much or as little of the vegetable juices as you like. Garnish with fresh dill, if desired. Serve immediately.
Makes 6 servings
from Weber's - Recipe of the Week
Vegetables
2 tablespoons extra virgin olive oil
1/2 cup small-diced red onion
2 teaspoons minced garlic
2 cups small-diced tomatoes
1 cup small-diced zucchini squash
1 cup seeded, small-diced cucumber
1 cup small-diced red bell pepper
1/2 teaspoon kosher salt, plus more to taste
1/8 teaspoon freshly ground black pepper, plus more taste
1 teaspoon balsamic vinegar
2 tablespoons finely chopped fresh dill
Hot chile sauce, such as Tabasco®
Rub
1 teaspoon ground fennel seed
1 teaspoon kosher salt
1 teaspoon pure chile powder
1/2 teaspoon celery seed
1/2 teaspoon freshly ground black pepper
6 skinless salmon fillets, about 8 ounces each and 1 to 1-1/4 inches thick
Extra virgin olive oil
Fresh dill sprigs for garnish, optional
1. In a 12-inch skillet over medium heat, warm the olive oil. Cook the onions until translucent but not golden, 2 to 3 minutes, stirring occasionally. Add the garlic and cook for another minute, stirring occasionally. Add the tomatoes, zucchini, cucumber, and the bell pepper. Season with the salt and pepper. Cook the vegetable mixture for about 1 minute, stirring occasionally, to draw some liquid from the tomatoes. Remove the skillet from the heat. Add the vinegar and dill. Transfer the vegetable mixture to a large bowl and chill in the refrigerator for about 1 hour or as long as 8 hours (more liquid will draw from the vegetables during this time). Remove the bowl from the refrigerator about 30 minutes before serving. Taste the vegetable mixture; adjust the seasonings with salt, pepper, and hot chile sauce.
2. In a small bowl mix the rub ingredients.
3. Brush each of the salmon fillets evenly with oil. Season them on both sides with the rub. With the lid closed, grill the fillets over direct high heat (450°F to 550°F) until you can lift the fillets with tongs off the grate without sticking, 5 to 7 minutes. Turn the fillets and cook them to desired doneness, 3 to 5 minutes for medium-rare. Remove the salmon fillets from the grill and serve the vegetable mixture over the top, using as much or as little of the vegetable juices as you like. Garnish with fresh dill, if desired. Serve immediately.
Makes 6 servings
