Summer vegetables piled high atop grilled salmon is a mouth-watering tasty meal.
Recipe courtesy of Nicky Morse, “The Racing Chef” for the Jegs Drag Racing Team.
For more about Chef Nicky, and more of his recipes, click here.
Ingredients
- 12 ounces salmon, fresh, skinned, boned, cut into manageable pieces
- 1 quart water
- 2 cups white wine
- 1/2 cup red wine vinegar
- 2 each telicherry peppercorns, whole
- 1 bay leaf
- 1 teaspoon salt
- For The Squash
- 1 pound baby squash
- 1 teaspoon salt
- 2 tablespoons extra virgin olive oil
- 2 teaspoons sugar
- 1/4 teaspoon black pepper, fresh ground/telicherry
- 3 tablespoons red onion, diced, fine
- 3 tablespoons red bell pepper, diced, small
Preparation
- 1 For the Salmon
- 2 Mix all the ingredients together except salmon. This liquid mixture is referred to as "court bullion."
- 3 Simmer the court bullion for 20 minutes.
- 4 Add the salmon and poach until done. The time will vary with the thickness of the fish. I normally can tell when the fish is done by feeling it, but you may want to break the fish to make sure that it is done thoughout.
- 5 Note: When you poach fish, it is very important to keep the court bullion at the proper temperature. It should be between 160°F to 180°F.
- 6 For the Squash
- 7 In a mixing bowl, add the baby squash, half of the salt and half of the olive oil. Stir until evenly coated.
- 8 Place the squash on a hot grill (approximately 400°F), cook until tender.
- 9 Put the squash back in the bowl and add the remaining ingredients.
- 10 Let the squash sit in a warm place for 5 minutes.
- 11 Serve with the salmon.
