Michael Symon's Grilled Salmon With Shaved Carrot and Peanut Sal |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From The Chew...can't wait to try this so I am posting this for safe keeping. On the show Michael shaved the carrots on a mandolin slicer but said he also used a vegetable peeler to accomplish the same thing. Ingredients:
24 ounces salmon, cut into 6 oz pieces |
extra virgin olive oil |
salt |
pepper |
3 medium organic carrots |
1 tablespoon cumin seed |
1 bunch scallion |
1 cup mint leaf |
1/2 cup peanuts, toasted |
4 ounces extra virgin olive oil |
2 ounces red wine vinegar |
Directions:
1. Season salmon with salt and pepper, brush on olive oil.
2. Grill for 2 minutes per side.
3. While the salmon is grilling shave the carrots, toast the cumin seeds, slice the scallions thinly and tear the mint leaves.
4. Place carrots, cumin, scallions and mint in a large mixing bowl with the peanuts.
5. Whisk together the oil and red wine vinegar and add to the shaved vegetables. Season liberally with salt and pepper. Place the salmon on a platter and top with the shaved carrot salad.
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