Grilled Salmon and Caprese Salad
We were wandering around HEB <strike> watching people eat the samples, (then sneak back like they weren’t there five minutes ago)</strike> trying to figure out what we wanted for dinner, when we stumbled upon the fish market and their fresh Atlantic salmon fillets. We ordered one pound to split between the two of us. We cooked ours separately because he likes his seared, and I prefer mine baked. The caprese salad was the perfect touch to set this off!
Yes, I left the "strike" there purposely.
½ Pound Fresh Atlantic Salmon
2Medoium Lemon Slices
Cracked Himalayan Pink Salt to Taste
Cracked Black Pepper to Taste
2 Cups Sliced Cherry Tomato
8 Oz. Mozzarella Pearls
4 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Boursin Garlic & Fine Herb Gourmet Cheese
1 ½ Tbsp. Adams Sweet & Smokey Seafood and Salmon Seasoning
3 Tbsp. Fresh Ground Basil
1 Tbsp. Salted Butter
Garlic Powder to Taste
Instructions: Preheat oven to 400 degrees F
I like to keep my salmon really simple. I created a small foil pouch to put my fish in. I added salt, pepper, seafood season, sliced lemon, and butter before sealing my pouch and placing on a baking tray. I allow it to cook until it’s thoroughly done, and easily flakes with the touch of a fork. It cooked about 25 minutes.
For my caprese salad, I combined the tomato, mozzarella cheese, basil, olive oil, garlic powder, and a small amount of pink salt in a bowl and tossed for approximately one minute, or until the ingredients were evenly distributed.
Once plated I added a heaping tablespoon of Boursin brand garlic & herb gourmet cheese.
This is one you definitely want to try!