July 3, 2012 (CHICAGO) (WLS) -- Summer is the time of year when we turn to lighter, healthier foods. Salmon is a perfect dish to cook either on the grill, stovetop or oven. Chef Aaron Crumbaugh, owner/operator of the Wagyu Wagon, shares his recipe that use heart-healthy canola oil.
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4 - 6 oz portions of Salmon
Preheat grill to med-high heat. Season salmon with salt and pepper. Brush grill with canola oil to prevent fish from sticking. Place salmon on the grill cook for 2-3 minutes rotate 90 degrees and cook for another 2 minutes. Turn salmon over to finish cooking another 3 minutes for medium salmon
6 baby red or golden beets
Preheat oven to 425 degrees. Wrap beets in 2 or 3 packets of foil. Place on a baking sheet; bake until beets are slightly soft to the touch, 45 minutes to 1 hour depending on their size. Cool beets in packets, then rub off skins (use a paring knife for tough spots). Cut beets into 1/8ths ----
1 lb Hericot Vert
1 Red Onion (Julienne)
½ cup orange juice
Juice from 4-5 Limes
1 teaspoon Sugar
1 T Salt
Have ready large bowl ice water. In large pot of boiling salted water , blanch haricots verts until crisp-tender, 2 to 3 minutes. Drain, then plunge into ice water to stop cooking. Drain again and pat dry. (Haricots verts can be blanched 1 day ahead, drained and patted dry, and refrigerated until ready to use.)
¼ cup orange juice 60 mL
2 Tbsp grapefruit juice 30 mL
1 Tbsp lemon juice 15 mL
2 tsp orange zest 10 mL
2 tsp lemon zest 10 mL
2 tsp honey 10 mL
2 tsp Dijon mustard 10 mL
½ tsp kosher salt 2 mL
1 Tbsp champagne vinegar 15 mL
½ cup canola oil 250 mL
In small saucepan, combine orange, grapefruit and lemon juices over medium heat. Simmer until it mixture is reduced by half. Add zest and let steep until room temperature.
Once cooled, add honey, Dijon mustard, salt and champagne vinegar. Using immersion blender, combine ingredients and then slowly add canola oil until mixture is emulsified.
Citrus Pickled Red Onions
Bring a medium sized pot of water to a rolling boil. Drop in onions and blanch for 15 seconds. Drain onions in a colander.
Mix the lime juice, orange juice, sugar, and salt in a non-reactive bowl until sugar is dissolved. Add onion slices and stir to coat. Refrigerate onions for at least 3 hours before serving. Store extra pickled onions in an airtight glass or tupperware container for up to two weeks.
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