Receta Grilled Salmon And Smoked Salmon On Mixed Greens
by Global Cookbook

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	Raciónes: 6

Ingredientes

Locally caught salmon is a Bay Area specialty and we are still in full salmon season. Serve this simple double-salmon salad with cheese toasts. Ingredients:
6 x salmon fillets, each 4 to 5 ounces
1/4 c. extra virgin olive oil
1 tsp salt
1 tsp freshly grnd pepper
2 x to 3 Tbsp. champagne vinegar

2 Tbsp. grated lemon zest
6 x handfuls mixed baby greens
8 ounce smoked salmon, cut into thin slices
1 x sweet yellow pepper, such as bell, stemmed, seeded, deribbed and cut into thin slivers
2 x yellow tomatoes, cored and sliced
6 sprg purple basil

Build a wood or possibly charcoal fire in a grill, or possibly preheat a gas grill.
Rub the salmon on both sides with a Tbsp. or possibly so of the extra virgin olive oil.
Sprinkle both sides with a little of the salt and pepper.
Put the remaining extra virgin olive oil, the vinegar, lemon zest, remaining salt and pepper in a salad bowl. Set aside.
When the grill is ready, rub the grill rack with extra virgin olive oil and place the fresh salmon on it. Grill for about 4 min, till the flesh is opaque about halfway through. Turn the salmon and grill till the meat easily flakes with a fork.
Put the mixed greens in the bowl with the vinaigrette and toss. Divide the greens equally among serving plates. Top each with a salmon fillet and several pcs of smoked salmon. Garnish the plates with slivers of yellow pepper, yellow tomato slices and sprigs of purple basil.
Serve hot or possibly at room temperature.
Serves 6.