Andrew Copley, world-renowned chef and co-owner of Palm Springs’ Copley’s on Palm Canyon, puts a new spin on a classic favorite -- salmon.
Ingredients: Vinaigrette & Salmon
2 Teaspoons Grated lemon zest
1/2 Cup Fresh lemon juice
3/4 Cup Extra Virgin olive oil
1/3 Cup Whole Grain mustard
2 Tablespoons Roasted Garlic Puree
2 Tablespoons Fresh Dill (chopped)
2 Tablespoons Fresh Basil (chopped)
2 Tablespoons Fresh Italian Parsley (chopped)
Kosher Salt
Ground Black Pepper
(6) 6oz Salmon Fillets
Kosher Salt & Cracked Black Pepper
Method:
In a medium size bowl whisk together lemon zest, lemon juice, olive oil, mustard, garlic fold in all the fresh herbs and season.
Place the salmon in a medium size deep baking tray and pour 1/4 cup of the vinaigrette over the fish, coat thoroughly.
Cover with plastic wrap and marinade in the refrigerator for 30 minutes.
Ingredients: Orzo Salad
1 Cup Orzo pasta
4 oz. Feta Cheese (crumbled)
1 Cup Cherry tomatoes (cut in half)
1 Cup English Cucumber (diced medium)
1/2 Cup Kalamata Olives (halves)
1 Cup Roasted Red Peppers (fresh or canned – medium dice)
1/4 Cup Green onions (thinly sliced)
2 Tablespoons Oregano (finely chopped)
2 Tablespoons Lemon Thyme (finely chopped)
Kosher Salt
Ground Black pepper
Method:
Over high heat in a medium size saucepan, bring salted water to a boil and add the pasta. Cook until al dente.
Drain, place in a bowl and toss with the remaining vinaigrette.
Add the salad ingredients and mix thoroughly.
Season to taste and set aside.
Heat the grill to medium high heat.
Season the salmon and place directly on the grill.
Grill for 4 minutes on each side until the salmon is medium.
Remove from the grill and serve immediately over the pasta.
