Purchase fresh salmon, salmon steaks (Kings) or salmon filet pieces. Cuts should be 6 to 8 ounces each
1/2 cup chopped fresh basil
1/4 cup chopped garlic
1/2 cup extra virgin olive oil
Salt and pepper to taste
Mix all ingredients together and pour over filets and store in airtight container for a minimum of 4 hours.
Grill salmon to desired temperature. Recommended grilling at 350 degrees, three minutes on each side.
Toast Quinoa in a sauce pan until hot but not too dark. Add water and bring to a boil. When finished, place on a flat pan and spread out to cool.
Season with 1/2 tsp. of each:
Cumin, paprika, coriander, salt and pepper
1/2 cup each, freshly diced celery, parsley, cilantro and chives
1/3 cup each pistachios, cranraisons and apricots
1/4 cup each, lime juice, honey and olive oil
1 tblsp. lime zest
Mix all ingredients and then add to cooled Quinoa
2 cups tomato, deseeded and diced 1/4 inch
1/4 cup Kalamata olives
1 tblsp. chopped garlic
1/4 cup chopped basil
1/4 cup capers
1/4 cup diced red onion
1 tblsp. orange zest minced
1/4 cup olive oil
Mix all ingredients together, rest to marinate for 1 hour and serve.
Carmel Café & Wine Bar
Executive Chef Steve Cook