Saturday, April 05, 2008

Orange Roughy, Walnut & Broccoli Salad

This is like the last fish salad; the main difference is, here, we used roasted broccoli instead of sweet potatoes. The overall flavor is earthier and nuttier.

You'll need:

mixed greens
2 fillets of fish (any firm white fish works)
spices (we used cayenne, paprika, marjoram & oregano)
walnut halves, toasted
broccoli, roasted (we used this kind of amazing baby broccoli that was at the farmers' market last week)
apple, cored, quartered and sliced
1/4c grated gruyere

As you can see by the ingredient list above, this is a salad based on stuff you have lying around. First, roast the broccoli (toss with olive oil and salt and stick in a 400 degree oven). Toast the walnuts in a dry pan on the stove, over medium heat, while the broccoli is roasting. Watch the walnuts carefully so they don't burn, and when they're done, take them out of the pan. When the broccoli's done, toss it with the grated gruyere while still hot.

Turn the broiler on. Rub fish with spices and place under broiler, about 5 min/side.

Mix broccoli, walnuts, apple and greens with vinaigrette. Top with fish. Serve.

This wine was really good-- it had a rich chocolaty flavor that matched the earthiness of the salad, and was even good after the meal was done.


Jesse said...

next time how about we make a little bit of saffron garlic aioli to put on the cooked fish? and kumquats! that broccoli was amazing

Anonymous said...

A general thought: I think you should talk more about the wine. I know the wine isn't something you create, but it would help folks like me, unschooled in such things, in selecting an appropriate beverage to accompany your food. by the way, please include the alcohol level.


roxanne said...

there are some sustainability issues with orange roughy that you might be interested in.

the salad looks great!

- roxy

Blog Widget by LinkWithin