[Recipes Index] [World of Chefs]

Ingredients:

• 4 salmon fillets, six to eight ounces each
• 3 tablespoons Romeu extra virgin olive for brushing

For the Salsa:

• 1 Scotch Bonnet pepper, seeded and coarsely chopped
• 1 tablespoon rice wine vinegar
• 1 tablespoon soy sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon minced garlic
• 1 tablespoon freshly grated ginger
• 1/4 cup freshly squeezed orange juice
• 1/4 cup freshly squeezed red grapefruit juice
• 1/2 cup Romeu extra virgin olive oil
• 1 tablespoon cubed lemon segments (For each citrus fruit, remove peel, white part and seeds and cut the flesh into 1/4 inch cubes)
• 1 tablespoon cubed lime segments
• 1/4 cup cubed orange segments 1/4 cup red grapefruit segments
• 1 tablespoon finely chopped fresh chervil
• Freshly ground sea salt and black pepper to taste

Preparation:

Preheat the grill to high heat. Brush the salmon fillets with olive oil and set aside.

In a food processor fitted with a metal blade, place the Scotch Bonnet pepper, rice wine vinegar, soy sauce, mustard, garlic, ginger and the orange and grapefruit juices. Blend well. With the motor running, slowly add the olive oil in a very fine stream. Remove the sauce from the processor and pour into a glass bowl. Add the citrus cubes, chervil and salt and pepper, and stir gently to mix well.

Brush the grill with olive oil, and grill the salmon for three minutes on each side. Serve the salmon with the fresh citrus fruit salsa, garnish with sprigs of fresh chervil.