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“Smoky” Salmon with Grilled Peach & Tomato Salad
KATIECAVUTO4141216Ingredients
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Description
This is actually two recipes in one! You can serve the roasted salmon with the smoked paprika vinaigrette on its own for a simple, weeknight dinner that comes together in under 15 minutes. The grilled peach and tomato salad is a stand-alone side dish as well. Seasonal, and full of flavor, this is a dish that everyone will love!
Ingredients
US|METRIC
4 SERVINGS
- 6 tablespoons olive oil, divided
- 4, 6 ounce pieces of wild salmon like sockeye
- salt and pepper
- 1 peach, pitted and cut into 8 wedges
- 1 heirloom tomatoes, sliced
- 1 cup heirloom cherry tomatoes, halved if large
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh chives, chopped
- 2 tablespoons fresh basil, chiffonade
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon smoked paprika
- 1 tablespoon shallot, minced
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 3 tablespoons white balsamic vinegar
- 1 cup microgreens (optional)
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Directions
- Preheat oven to 400 and grill (or grill pan) to high heat.
- Brush peaches with 1 teaspoon of olive oil.
- Grill for 1.5 minutes per side (or until grill marks appear). Cool.
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