Grilled Salmon With Deviled Eggs
Submitted by: ForTheLoveofFo (see all recipes)
Ingredients:
| Grilled Salmon: | |
| ½ tsp | Thyme |
| ½ tsp | Rosemary |
| ½ tsp | Black Pepper |
| ½ tsp | Garlic Powder |
| 1 tsp | Kosher Salt |
| 1 Tbsp | Olive Oil |
| Juice of 1 Orange | |
| ½ | Fresh Salmon Fillet |
| Eggs: | |
| 15 | Hard-cooked Eggs |
| Spicy Mayonnaise: | |
| 1 Tbsp | Lime Juice |
| 2 Tbsp | Real Mayonnaise |
| 2 tsp | Dijon Honey Mustard |
| 1 Tbsp | Olive Oil |
| 1 Tbsp | Sriracha Hot Sauce |
| Garnish: | |
| ½ lb | Seaweed Salad |
| 1× 4-oz jar | Seasoned Capelin Roe |
| 1× 8-oz jar | Pickled Ginger |
Directions:
Grilled Salmon:
In a small bowl, mix first 7 ingredients together and rub on both sides of salmon fillet. Grill salmon about 6 minutes on each side until done.
Eggs:
Peel eggs and cut in half lengthwise, remove yolks and reserve.
Spicy Mayonnaise:
In a medium bowl, whisk first 5 ingredients together. Mash egg yolks and add, stirring until smooth. Place mixture in a resealable bag; cut out a small corner to pipe into egg halves.
Preparation:
Using two 12-inch round serving plates, position 15 egg halves on each plate. Break grilled salmon into small chunks the size of a quarter. Lay 1 chunk of salmon in each egg half, add a teaspoon-size of seaweed next to salmon, and squeeze Spicy Mayonnaise between salmon and seaweed. Finish off with 1/2 tsp of capelin roe on top of mayonnaise.
Garnish:
Position pickled ginger in a 3-flower petal design, in the middle of each plate, and place some seaweed in the middle of petals.
Helpful Tips:
The Sriracha hot sauce, pickled ginger, seaweed salad, and seasoned capelin roe can be found at most Korean or Asian supermarkets. I know it seems like a complicated recipe, but when you have all the ingredients ready, everything else is a breeze.
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