Michael Symon's Grilled Salmon With Shaved Carrot and Peanut Sal
- Ready In:
- 20mins
- Ingredients:
- 11
- Yields:
-
4 meals
- Serves:
- 4
ingredients
- 24 ounces salmon, cut into 6 oz pieces
- extra virgin olive oil
- salt
- pepper
- 3 medium organic carrots
- 1 tablespoon cumin seed
- 1 bunch scallion
- 1 cup mint leaf
- 1⁄2 cup peanuts, toasted
- 4 ounces extra virgin olive oil
- 2 ounces red wine vinegar
directions
- Season salmon with salt and pepper, brush on olive oil.
- Grill for 2 minutes per side.
- While the salmon is grilling shave the carrots, toast the cumin seeds, slice the scallions thinly and tear the mint leaves.
- Place carrots, cumin, scallions and mint in a large mixing bowl with the peanuts.
- Whisk together the oil and red wine vinegar and add to the shaved vegetables. Season liberally with salt and pepper. Place the salmon on a platter and top with the shaved carrot salad.
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RECIPE SUBMITTED BY
<p>I live in the San Francisco Bay Area, in California. I am now a stay at home mom after trying desperately for 9 years. With the love and generosity of my sister-in-law who acted as our surrogate we now have a beautiful little boy, Ian. I love to camp and go jet skiing with my husband and our families. We have a wonderful chihuahua named Swiffy! She is always making us laugh. We enjoy spending time with our many nieces and nephews. I am an avid reader and I'm addicted to reality television!</p>