Skuna Bay Salmon
Ingredients:
- 24 oz skin-on Skuna Bay salmon, cut into 6 oz pieces
- 1 tbsp extra virgin olive oil
- salt and pepper to taste
Directions:
Season salmon with salt and pepper. Drizzle the olive oil on all sides of the fish, and grill to desired temperature (I recommend medium with salmon)
Quinoa salad
Ingredients:
- 1 cup quinoa
- 2 cups water
- ½ cucumber
- 2 tbsp extra virgin olive oil
- 1 whole lemon (juice and zested)
- ½ red onion small diced
- fresh herbs (basil, mint, tarragon, parsley)
- salt and pepper to taste
Directions:
Bring water to a boil, add the quinoa, and cover it. Set the heat to low, and cook for about 15 minutes.
After it is cooked, add diced onions, cucumber, lemon juice, and zest. Season with salt and pepper, and finish with fresh herbs
Avocado mousse
Ingredients:
- 2 avocados
- 2 limes (juiced)
- ¼ cup cold water
- 2 sprigs cilantro
- salt and pepper to taste
Directions:
Place all the ingredients together in a blender and puree until smooth
Piquillo vinaigrette
Ingredients:
- ½ cup roasted peppers or piquillo
- 2 tsp sherry vinegar
- 2 tsp extra virgin olive oil
- 1 tsp toasted ground cumin
Directions:
Chop the peppers, and add the rest of the ingredients. Season with salt and pepper