Grilled Salmon with Raspberry Vinaigrette Glaze
We made it through the holidays and well, the traditions and time with family was nice but it will be so good to get back to our normal schedule. Also, our Dukan Diet ideal meals took a backseat to all the great and plentiful holiday food and desserts. Still recovering from all the hustle (and we just pulled up our carpet and put down new laminate so that added to the chaos) I was not really ready to make a mess up in my kitchen just yet. My challenge was to make something with minimal cleanup that fit our diet and was tasty. Seafood is a wonderful way to get some variety in the protein line up and well, is pretty quick to fix. Salmon is packed with protein, about 4 oz will get you 25 g of protein for only 233 calories! Dont forget the vitamin B-12, Vitamin C and Omega-3 fatty acids in there too. We planned on having wine with dinner to celebrate New Year’s Eve, and a pinot noir is a good wine to pair with salmon. My first thought was to pair the salmon with some kind of berry to tie in the flavor of the wine, one thing led to another and I ended up finding that quite a few balsamic vinegar producers also make some flavored with raspberries. We ended up with a reduction of raspberry vinaigrette drizzled over grilled salmon with a side of steamed asparagus. The whole meal took less than 30 minutes to put together and cook and we are definitely going to have it again. Enough chit-chat, let’s get to it!
- Fresh salmon filet, skin on (4 – 6 oz/person)
- 1 cup raspberry balsamic vinegar
- salt and pepper
- fresh asparagus
Get your grill HOT like, turn it on high with the lid down and let it go for 5 minutes. While that’s warming up, sprinkle a little salt and pepper on the salmon fillets and pour your vinegar into a small saucepan over high heat on the stove. Get that boiling and reduce the heat to keep a medium boil going. No lid! We’re reducing here, let that steam out. Oh and yes, your eyes/nose may burn with the vinegar vapor that will rise with that steam. Once your vinegar is going OK, throw the salmon on your grill, skin side down, and shut the lid. Don’t turn the heat down, a little flame licking will make it all the more tasty. Depending on the thickness of your steak and your preference on cooking, you’ll want it anywhere from 3 – 6 minutes on the first side. When your timer rings, flipping the salmon should be easy and the skin should come right off the fish. Take the burned skins off and shut the lid again. Grill one minute less than the original time – for instance, we like our salmon on the rare side and had 1/2 to 3/4 inch steaks. So three minutes on the first side, two minutes more after flipping. The fish will cook itself more while standing and it is so easy to over cook a piece of fish. For thicker salmon or more done, start with 4 or 5 minutes. Remember, you can always cook it more, it’s hard to cook it less once it’s done. Anyway, we’ve gotta get back to our vinaigrette! So you’re going to boil this until it gets thick and syrupy, half or less of the volume you started with. Don’t wander too far because once this hits the thick to burning part, it will go quick! The whole boil and reduce thing should only take about 5 minutes, so keep an eye on it after three. Lastly, (and most importantly, quickly) snap, rinse and place the asparagus in a pan with a lid and a little water, a little butter and a little salt and pepper. Once the water is to a boil, let it steam for about 5 minutes, more if you like your asparagus softer. If you can coordinate it right, or have somebody else in charge of the grill (ty Daniel!) the asparagus, salmon and glaze will all be done within minutes of each other. Drizzle the raspberry vinaigrette over the fish and enjoy! Dukan Diet Worthy, Stage 2 and higher.
Oh, I almost forgot! The raspberry glaze goes pretty well with slices of fresh pear for dessert. Fruits are allowed in moderation during Phase 3 of the Dukan Diet and we enjoyed the sweet and tangy together.