This is a breakfast dish created from the left over salmon that you grilled and served for supper the night before.
** ½ pound grilled salmon with barbecue glaze
For the sauce:
2 tablespoons good quality mayonnaise
1 tablespoon organic sour cream
1 tablespoon barbecue sauce
1 teaspoon Dijon mustard
½ teaspoon ground cumin
Zest of 1 small lime, about 1 teaspoon
Juice of 1 small lime, about 1 tablespoon
Salt and freshly ground pepper
2 large beefsteak tomatoes cut into 1/2-inch thick slices (about 8 slices)
1 tablespoon capers, drained
4 large radishes, julienned, about ½ cup
4 extra large organic eggs, hard boiled, peeled and sliced in rounds
Chopped fresh dill
** For the salmon, sprinkle a fillet with olive oil and season with salt and pepper. Grill the salmon, flesh side down to form grill marks, about 2 to 3 minutes depending on thickness. Carefully turn the salmon . Brush the seared side with barbecue sauce (homemade is best, but a good quality barbecue sauce in a jar will work just fine.) Grill the salmon for about 3 minutes more. Carefully turn the salmon one more time to sear the side with the barbecue sauce. Cook until the salmon is still rare in the center. Remove to a platter, glazed side up. Serve for supper, reserving about ½ pound for tomorrow’s breakfast treat!
Whisk together the mayonnaise, sour cream, barbecue sauce, mustard, cumin, lime zest and juice. Season with salt and pepper.
To assemble the dish, lay the tomato slices onto a serving platter. Lay rounds of hard boiled egg onto each tomato. Season with salt and pepper. Top with radishes. Mound each with chunks of salmon. Top with capers. Spoon a dollop of sauce over the top and garnish with fresh dill.
Servings: 4
Preparation Time: 10
Cook Time: 20 minutes to prepare and grill salmon
** ½ pound grilled salmon with barbecue glaze
For the sauce:
2 tablespoons good quality mayonnaise
1 tablespoon organic sour cream
1 tablespoon barbecue sauce
1 teaspoon Dijon mustard
½ teaspoon ground cumin
Zest of 1 small lime, about 1 teaspoon
Juice of 1 small lime, about 1 tablespoon
Salt and freshly ground pepper
2 large beefsteak tomatoes cut into 1/2-inch thick slices (about 8 slices)
1 tablespoon capers, drained
4 large radishes, julienned, about ½ cup
4 extra large organic eggs, hard boiled, peeled and sliced in rounds
Chopped fresh dill
** For the salmon, sprinkle a fillet with olive oil and season with salt and pepper. Grill the salmon, flesh side down to form grill marks, about 2 to 3 minutes depending on thickness. Carefully turn the salmon . Brush the seared side with barbecue sauce (homemade is best, but a good quality barbecue sauce in a jar will work just fine.) Grill the salmon for about 3 minutes more. Carefully turn the salmon one more time to sear the side with the barbecue sauce. Cook until the salmon is still rare in the center. Remove to a platter, glazed side up. Serve for supper, reserving about ½ pound for tomorrow’s breakfast treat!
Whisk together the mayonnaise, sour cream, barbecue sauce, mustard, cumin, lime zest and juice. Season with salt and pepper.
To assemble the dish, lay the tomato slices onto a serving platter. Lay rounds of hard boiled egg onto each tomato. Season with salt and pepper. Top with radishes. Mound each with chunks of salmon. Top with capers. Spoon a dollop of sauce over the top and garnish with fresh dill.
Servings: 4
Preparation Time: 10
Cook Time: 20 minutes to prepare and grill salmon
1 comment:
This Salmon is great! I made this last night, but I changed a few small things. I used fat free mayo and instead of sour cream I used organic Greek strained yogurt (same consistency and similar flavor). I served the salmon chilled on organic wheat free/gluten free crackers. I made organic baked beans and baked organic okra for sides. (the baked okra is a great alternative to frying it. I used regular bread crumbs, egg whites only with a little organic skim milk for the coating. Dip the okra in the egg white/milk coating, dip in the bread crumbs, put on cookie sheet and baked at 350 for 15 minutes).
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