Monday, December 27, 2010
Greek Salad in the Round and Salmon on Zucchini Bed
Greek salad again, but this time with a different presentation. Earlier this month we attended a holiday dinner and the chef served a chopped salad in a cucumber ring. How clever, I thought and set out to duplicate it. His cucumbers must have been longer than mine. I had to take two strips and stick them together.
First Course: Greek Salad in the Round. The salad included the typical Greek Salad ingredients - olives, tomatoes, onion and feta cheese. The dressing was a balsamic vinaigrette with minced garlic and ground back pepper.
Second Course: Salmon on Bed of Zucchini. The salmon was prepared on the stove top grill. Following my favorite method with skinless salmon, it was cooked on one side until half done and then finished in the oven for 3 to 5 minutes. It was seasoned before cooking with a tad (just a tad) of sea salt and fresh ground black pepper. Sauce: Caper and Shallots. Shallots were sauteed in olive oil. White wine was added and reduced. Honey Dijon mustard was blended in, followed with a few capers. The salmon was plated on the zucchini and then topped with the sauce.