Lunchbreak: Chef Chris Koetke makes Tuscan grilled salmon

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Chef Chris Koetke

Kendall College
900 N. Branch Street

Tuscan Grilled Salmon with Grilled Asparagus
Serves: 4

4 – 6 oz pieces of boneless and skinless salmon fillet
1 1/2 teaspoons Italian herb blend
1/4 teaspoon ground coriander
1/2 teaspoon ground fennel (may need to grind your own in a spice grinder)
1/2 teaspoon salt
3/4 teaspoon ground black pepper
2 bunches thin asparagus, with the bottom 2 inches trimmed off
2 garlic cloves, minced
5 Tablespoons olive oil
1/3 cup chopped kalamata olives
1 Tablespoon small capers
2 Tablespoons minced parsley (Italian preferably)
2 1/2 teaspoons lemon juice

Combine Italian herb blend, coriander, fennel, 1/2 teaspoon black pepper, and 1/4 teaspoon salt in a bowl.  Sprinkle on the salmon fillets. Rub asparagus with 2 Tablespoons olive oil, 1/4 teaspoon of salt, 1/4  teaspoon of black pepper and garlic. Combine 2 Tablespoons olive oil, kalamata olives, capers, parsley, and lemon juice.  Reserve. Rub salmon with 1 Tablespoon of olive oil.  Gill over medium high heat until the salmon is moist but cooked (about 3-4 minutes per side depending on the thickness of the salmon).  At the same time, grill the asparagus until it is al dente.  Place asparagus on the bottom of a platter.  Top with salmon and then the olive/caper mixture.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s