Celebrity chef Curtis Stone – the host of “Top Chef Masters” and “Around the World in 80 Plates” – stopped by Access Hollywood Live to cook up some tasty summer food!
Here are the recipes from today’s show:
Grilled Salmon Skewers and Mango-Baby Spinach Salad with Red Wine Vinaigrette
(Prep Time: 20 minutes/Cook Time: 5 minutes)
1.5 pound boneless skinless salmon fillet, cut into 12 chunks
2 tbs olive oil
1/4 cup red wine vinegar
2 tbs finely chopped shallots
2 tsp Dijon mustard
2 cloves garlic, finely chopped
1/2 cup olive oil
1/2 tsp dried oregano
5 oz. baby spinach
1 cup cherry tomatoes, halved
1 ripe mango, peeled, pitted, thinly sliced
1/4 red onion, very thinly sliced
1. To cook salmon, prepare barbecue for medium-high heat. Thread salmon chunks onto skewers, lightly oil and season with salt and pepper. Grill salmon until it is nearly cooked through and golden brown with grill marks, about 5 minutes, turning as needed. Transfer skewers to platter and let rest for 2 minutes.
2. Meanwhile, to prepare salad, whisk vinegar, shallots, mustard and garlic in in medium bowl to blend. Slowly add oil while whisking to emulsify. Whisk in oregano and season to taste with salt and freshly ground black pepper.
3. Just before serving, in large wide bowl, gently toss spinach, tomatoes, mango and onion with enough vinaigrette to coat. Season salad to taste with salt and pepper.
4. Mound salad on four plates. Arrange salmon alongside salad. Spoon more vinaigrette over salmon and serve immediately.