Recipe: Grilled Salmon with Roasted Vegetables in Cacao Nib Vinaigrette
1.9 min read
INSPIRATION: ORIGINAL RECIPE
RECIPE TYPE: SAVOURY
SERVES: 1
DIFFICULTY: AVERAGE RECIPE
PREP TIME: 5MINS
COOK TIME: 55MINS
TOTAL COOK TIME: 60MINS
INGREDIENTS/INSTRUCTIONS:
For Roasted Vegetables:
- broccoli
- zucchini
- potato
- carrots
- bell peppers
- onions
Instructions:
For Cacao Nib Vinaigrette:
- 2 Tbsp. cacao nibs
- 4 Tbsp olive oil
- 3 Tbsp. balsamic vinegar
- 2 Tbsp. marmalade (any marmalade you have in your fridge, this will serve as your emulsifier)
- 1/2 tsp. rock salt
- 1/2 tsp. red pepper flakes.
Instructions:
Make the cocoa nib vinaigrette. In a small pan over medium heat, add the 2 Tbsp. cacao nibs and 4 Tbsp olive oil and sizzle for 30 seconds. Add the 3 Tbsp. balsamic vinegar, 2 Tbsp. marmalade (any marmalade you have in your fridge, this will serve as your emulsifier), 1/2 tsp. rock salt and 1/2 tsp. red pepper flakes. Whisk until all ingredients are fully emulsified.
For the Grilled Salmon:
Salmon Fillet
Instructions:
- Rub rock salt and black pepper onto your 2 salmon fillet. Sear the salmon on a medium to high heat pan, skin facing the pan, for 5 minutes or until the skin does not stick to the pan. Quickly sear the pink flesh of the salmon for 45 seconds.
- Serve the salmon on a bed of roasted vegetables. Drizzle with the vinaigrette mix.
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