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Michael Symon's Grilled Salmon with Shaved Carrot and Peanut Salad

  • 4- 6 ounce Pieces of Salmon
  • Salt and Pepper
  • 4 ounce Extra Virgin Olive Oil plus extra for salmon
  • 3 Medium Organic Carrots
  • 1 tablespoon Cumin Seed
  • 1 Bunch Scallions
  • 1 cup Mint Leaves
  • 1/2 cup Toasted Peanuts
  • 2
        Red Wine Vinegar
step-by-step directions
step-by-step directions
  • Season salmon with salt and brush with olive oil.
  • Grill for 2 minutes per side.
  • While the salmon is grilling shave the carrots, toast the cumin seeds, slice the scallions thin and tear mint leaves.
  • Place carrots, cumin seeds, scallions and mint in a large mixing bowl with the peanuts.
  • Whisk together the oil and red wine vinegar and add to the shaved vegetables. Season liberally with salt and pepper. Place the salmon on a platter and top with the shaved carrot salad.
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5.0 stars based on 2 reviews
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