Great Recipes for Not-So-Conventional Pairings

Seared Ahi and Grilled Salmon

Seared Ahi Tuna with Wilted Greens     

Serves 4                                         

 

Seared or grilled tuna steaks pair nicely with a dry red such as Cote Du Rhone or an Australian Shiraz.   Their lush fruit and dry finish enhance the rich taste of the fish while providing a bright acidic balance to the classic French vinaigrette used as the dressing for the greens.   

 

Ingredients:

4  6 to 8 ounce Ahi tuna steaks

3 cups fresh baby salad spinach

1 cups fresh arugula

1 cup torn radicchio leaves

1 cup frissee lettuce

Salt and coarsely ground pepper

 

For the Dressing:

3 tbs red wine vinegar

9 tbs good quality extra virgin olive oil

1 tsp chopped fresh parsley

1 tsp Dijon mustard

Salt and pepper to taste

 

1.   Combine the greens into a large bowl and set aside.

 

2.   For the vinaigrette:   Whisk the mustard, vinegar and parsley together in a small bowl.   Taste and season with salt and pepper.   Heat the olive oil in a small saucepan on the stove until warm.   Add the vinegar mixture and whisk to combine.   Turn off the heat and reserve until ready to toss with the greens.

 

3. Heat a cast iron skillet or other skillet over high heat for 4 minutes.   While the skillet is heating, sprinkle the tuna steaks with salt and generously with coarsely ground pepper.   Sear on each side over high heat for 2 minute per side for sashimi style (raw in the center) 4 minutes per side for medium rare (pink in the center)   or 6 to 7   minutes per side for medium well (cooked through).

 

4.   When the tuna steaks are done remove from the pan and cover with aluminum foil to rest while you finish the greens.

 

5.   Heat the vinaigrette for 2 to 3 minutes until warm.   Pour three quarters of the dressing over the greens and toss until the greens are well coated and slightly wilted.   Divide the greens between four plates.

 

6.   Top each plate with a tuna steak and drizzle the remaining vinaigrette over the top of each piece of fish.   Garnish with more fresh chopped parsley and fresh ground pepper.

 

 

Grilled Salmon Steak with Asparagus and Grilled Yukon Gold Potatoes

Serves 4

 

The smoky rich flavor of the salmon and fresh asparagus are complimented by the bright fruit and earthiness of a California Zinfandel.  

 

Ingredients:

4, 6 to 8 ounce salmon fillets

2 bunches of fresh asparagus

16 baby Yukon gold potatoes

Olive oil

2 tbs stone ground mustard

1 tsp chopped fresh parsley

Salt and pepper

1 tsp garlic powder

2 bunches fresh asparagus

1 tsp white truffle oil

 

1.   Preheat a grill to high heat.

 

2.   Prick the potatoes with a fork and microwave on high for 6 minutes.   Let rest until they are cool enough to handle.   Slice the potatoes in half and toss in olive and salt and pepper.   The potatoes will finish cooking on the grill while you cook the salmon.

 

2.   Mix the mustard, 1 tsp of olive oil, and parsley together in a small bowl.   Taste and season with salt and pepper.   Spread the mustard mixture over the salmon.  

 

3.   Brush the hot grill with some vegetable oil.   Place the salmon meat-side down on the grill and cook for 4 minutes.    Place the potatoes flesh side down around the salmon.   Turn over to the skin side and cover the grill to cook through for another 6 to 8 minutes.   The salmon is done when the meat begins to flake and is firm to the touch.   Remove from the grill.

 

4.   Trim the woody end of the asparagus (about 2 to 3 inches) from the bottom.   Bring a large pot of water with 1tbs of salt to a boil.   Once the salmon has been turned once, place the asparagus into the water.   When the water comes to a boil, remove one stem and taste for doneness.   It should be cooked through but still slightly crisp.   If it's not done set a timer for 1 minute and taste again.   If it's done, drain and toss the asparagus in 1 tsp of white truffle olive oil and salt and pepper.   Place back into the drained pot and cover to keep warm.

 

To Serve:

Place a portion of salmon on the plate.   Nestle a serving of the asparagus next to the salmon and add the potatoes.

 

Dana Benigno , the creator of Chicago Cooks.com, is a home cook who sought professional training for the specific purpose of making home entertaining easier and more fun for herself.  Visit her at www.chicagocooks.com .