Kathi Casey, Author, Baby Boomer Health and Wellness Coach, Corporate Wellness Trainer - Kathi's Blog

You’re Not Going To Believe This

I just found a cool summer recipe from another Kathy Casey!  There’s a fabulous chef who has the same name as me (spelled with y instead of i) and Google Alerts brought her tasty recipe for one of my favorite foods – Salmon, right into my e-mail box, how cool is that? I love modern technology! The recipe is from Kathy Casey’s Northwest Table, Grilled Salmon with Herbed Walla Walla Sweet Onions. Here it is – try it, you’ll like it! She has lots of other recipes for Salmon, Crab and other fish as well as some great sounding berry deserts – I plan to try them all – Thanks Kathy.

Ingredients:

Onions:
1 large Walla Walla Sweet onion, cut into 1/2-inch-thick rings
1/4 cup white wine vinegar
3 Tbsp. sugar
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
2 Tbsp. olive oil
2 Tbsp. coarsely chopped fresh basil or cilantro
1 Tbsp. coarsely chopped fresh tarragon
1 Tbsp. 1/2-inch long pieces fresh chives
2 Tbsp. coarsely chopped fresh flat-leaf parsley

Salmon:
2 Tbsp. olive oil
6 skinless salmon fillet portions (about 4 to 6 ounces each)
kosher salt
freshly ground black pepper

Garnish:
lots of fresh herb sprigs

Instructions:
1.  To make the onions, carefully separate the rings and place in a resealable plastic bag.  In a small bowl, whisk the vinegar, sugar, salt, pepper flakes and oil.  Pour the marinade over the onion and close the bag, expelling excess air.  Turn the bag to coat the onion evenly, then refrigerate for at least 30 minutes, or up to 4 hours, turning the bag occasionally.  Just before grilling the salmon, gently toss the onion and marinade in a large bowl with the chopped herbs.
2.  To grill the salmon, prepare a hot fire in a charcoal grill, or preheat a gas grill to high.  Meanwhile, pour the olive oil onto a large plate.  Swipe each side of the salmon fillets through the oil, then season well with salt and pepper.  Grill the fish for about 1 to 4 minutes per side, or to the desired doneness, moving the fillets to create crisscross marks.  Different sized fillets will cook differently- just use good judgment and try not to overcook your salmon.
3.  Place the grilled salmon on plates and divide the onion evenly among them, piling high and spooning marinade over all.  Garnish with herb sprigs and serve immediately.

Serves:  6

Best of Health,

Kathi