Chef Troy Guard shows us how to make a grilled wild salmon.
Grilled wild salmon / watermelon / arugula / preserved lemon vinaigrette
4 four oz filets of wild salmon ( your favorite )
2 T olive oil
- Brush oil on fish, then season, cook on grill until preferred doneness.
2 c watermelon , chopped
4 oz arugula
2 c fresh local corn, off cob
3 oz vinaigrette ( 2oz whie balsamic vinegar , 1 oz olive oil, 1 pc preserved lemon, minced )
- Toss well together
- Place salad around plate and then top with salmon .