This is the recipe I fixed in my video that was a finalist in the 2010 Food Network/Youtube competition. It is a light, refreshing entrée that goes perfectly with Gorgonzola Bruschetta.
- 8 ounce salmon filet
- ½ cup diced cucumber (peel and remove seeds)
- ½ cup diced red pepper
- ¼ cup chopped fresh cilantro
- 1 sliced scallion
- 1 jalapeno pepper (wear gloves when removing the seeds and veins)
- ¼ cup fresh-squeezed lime juice
- ¼ cup extra virgin olive oil
- 1 tablespoon honey
- 14 grape tomatoes (cut 12 of them in half; reserve two for the garnish)
- 2 cooked & peeled shrimp (for garnish)
- smoked paprika
- kosher salt
- fresh cracked pepper
Prepare the salmon by seasoning both sides of the filet with smoked paprika, salt and pepper. Put your favorite wood chips directly into the flames of your grill. Do not soak them in water or wrap them in foil because you want them to smoke instantly to infuse the salmon with rich, smoky flavor. Grill the salmon for 2 or 3 minutes per side.
You can cook the salmon the night before because it’s going to be served cold. Chop the salmon into ½ inch pieces.
In a mixing bowl add salmon, cucumber, red pepper, cilantro, the jalapeno and 12 of the grape tomatoes. In a separate bowl, mix lime juice, olive oil and honey, then pour into the first bowl.
Gently mix all ingredients and add salt and pepper to taste. Spoon into two martini glasses. Garnish with a whole grape tomato wrapped with a shrimp on a cocktail skewer.
This is our absolute favorite bruschetta. The Gorgonzola is super flavorful; the red pepper garnish is beautiful and nicely balances the cheese. This makes an awesome appetizer course.
- ¼ day old baguette
- Roasted red pepper (Jarred is fine), cut into thin strips
- 2 ounces Gorgonzola (you can substitute blue cheese or your favorite strong, soft cheese)
- Olive oil
Slice the baguette diagonally to create a larger surface area than you would get from a crosscut. Bake for 5 minutes at 350 degrees. Remove from oven and spread the Gorgonzola as evenly as possible over one side of each slice. Top each slice of baguette with two slices of red pepper. Bake for an additional five minutes or until the cheese melts and starts bubbling.
Remove from oven and drizzle lightly with olive oil.