Good Tuesday Morning everybody! Thank you for coming spend a little bit of your morning with me.
The salmon in our Girard’s Champagne Mint Salmon Salad below has a little bit of a story which absolutely has to be told to due the picture any justice…
Some of you may remember that I was one of eight bloggers chosen to attend the Girard Culinary Collective in Seattle a week ago.
Oh my goodness.
Words can hardly express the graditude in my little heart… it was definately a wonderful trip in every way AND totally one for the books! I made fabulous new friends, enjoyed amazing food, and fell in love with the beautiful city of Seattle.
Meet the ladies… (left to right)
Kim from Livelifetoo.com, me, Becky from TheVintage Mixer, Amy from Our Everyday Dinners, Julie from A Little Bite of Life, Danelle from Lets Dish Recipes. We had such a blast together! I love them all and so, so, so glad I had the opportunity to get to know each of them.
Now back to our Salmon story…
The photo’s above are from Pike Place Fish Market… it’s a corner fish market in Pike Place Market where all the local farmers and craftsmen come to sell their wares.
Let me tell you at the fish market they know how to throw some fish- ALL over the place and if you were lucky enough to be in our group… you go behind the counter and catch a huge, slimy, headless fish just like a football. Oh man, was I glad I’d played a little powder-puff football back in high school.
I caught it, I swear… you’ll have to wait for me to prove it until we get the “official” pictures back from Girards. I couldn’t catch the fish and get a photo of me catching it- all at the same time. I’m good but not THAT good 🙂
Next, we were whisked down to a test kitchen in the lower level of the market where Dan the owner of Matt’s in the Market met us and walked us through filleting salmon and cleaning and cracking some ginormous king crab!
Those crab we cleaned (which the cleaning part was kinda nasty- just had to say that) ended up right smack in the middle of our table at Matt’s!
To say they were throughly enjoyed by all would be an understatement.
Matt’s in the Market is a quaint seafood restaurant and my Manhattan Clam Chowder with 6 kinds of fresh seafood was the essence of Seattle in bowl! Wow. It was beautiful. Me and the ladies all shared our entrees around cuz bloggers are just like that~ we all LOVE food and LOVE tasting a little bit of everything!
The day after I returned home from Seattle, what do you think showed up at my door?
You guessed it. A fresh from the ocean, deliciately packed on ice, lovely fillet of Salmon.
That’s the story… or part of the Seattle story. Don’t you worry there will be some more highlights coming in the near future.
- 1 fillet of salmon
- ¼ C Girard's Champagne Dressing
- 2 Tbsp mint leaves, minced
- 2 limes, cut in half
- 2 pears, sliced into ¼ inch slices and core removed
- 3 C spinach leaves
- 3-4 heirloom tomatoes, ¼ inch slices
- additional Champagne dressing for serving
- additional mint leaves for garnish
- salt and pepper to taste
- Spray grill with a heavy coat of cooking spray.
- Preheat to medium high.
- In small bowl combine ¼ C champagne dressing, mint leaves, and juice from 1 lime; mix.
- Coat pears with cooking spray and 2 lime halves placed on plate to use at the grill.
- Brush flesh side of salmon fillet with Champagne dressing mixture.
- Set skin side down on hot grill.
- Place limes flesh side down on grill. (heating limes will help release juices)
- Cook 3 minutes, squeeze additional lime and brush with additional marinade.
- Place pears on grill, cook 2 minutes per side until warm and grill marked.
- Cook 2-3 minutes more until the center of salmon flakes and seperates with gentle touch.
- Do not over cook.
- Divide spinach between 4 serving plates, add heirloom tomatoes, serve with grill pears and grilled salmon.
- Topped off with additional Girard's Champagne Dressing, mint leaves, salt and pepper.
* A side note: in the photo’s of this recipe I wanted you to be able to see the components on the plate so, the salmon is not on the spinach looking like a salad but rest assured it was eaten right up on that spinach like a salad for sure 🙂
Completely enjoy this savory decadent Girards Champagne Mint Salmon Salad with your friends and family this weekend.
Have a fabulous Tuesday!