CALEDONIA, Mich. - As summer gets into full swing it's time to take care of what nature has to offer. It's time to enjoy fresh salmon and garden fresh vegetables.
Executive Chef John Taylor from Firerock Grille in Caledonia joined us on 13 On Your Side at Noon to cook Pan Roasted Copper River Sockeye Salmon with Chilled Summer Vegetable Salad and Dill Vinaigrette.
Fish
4 each, 7 oz. sockeye salmon portions
2 tbsp. cooking oil
Salt and pepper to taste
Directions: Season the fish with salt and pepper, then pan roast over medium heat for about 2-3 minutes per side.
Salad
1 cup green beans, cooked and chilled
1 cup sliced asparagus stalks, cooked and chilled
1 pint baby heirloom tomatoes, sliced in half
1 cup kalamata olives, sliced in half
1.5 lbs. fingerling potatoes, cooked and chilled, then cut into ½ inch thick disks
4 hardboiled eggs, chopped
10 oz. mixed field greens or spring mix lettuce blend
Directions: Mix all ingredients together gently in a large mixing bowl with the desired amount of dressing.
Dressing
Juice and zest of 1 orange
2 tbsp. whole grain mustard
1 tbsp. honey
¼ cup champagne or white balsamic vinegar
2 tbsp. fresh dill, finely chopped
2 cups extra virgin olive oil
Salt and pepper to taste
Directions: Combine all of the ingredients except the oil in a small mixing bowl, then slowly whisk in the olive oil.
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