Gridiron Grill: Wild Salmon

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Chef Troy Guard shows us how to make a grilled wild salmon.

Grilled wild salmon / watermelon / arugula / preserved lemon vinaigrette

Serves 4

 

4 four oz filets of wild salmon ( your favorite )

2 T olive oil

S&P

  • Brush oil on fish, then season, cook on grill until preferred doneness.

Salad:

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

Plating;

  • Place salad around plate and then top with salmon .
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