Salmon marinated in a delectable, nutritious mixture of lemon, garlic, cilantro, and red chili flakes. For at least 6 hours, marinate. For 7 to 8 minutes on each side, broil in the oven or grill.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 7 fluid ounces heavy cream, chilled
- 5 ounces blue cheese
- salt and freshly ground black pepper to taste
- ⅓ cup chopped walnuts
- 1 tablespoon chopped fresh basil leaves
- 1 teaspoon finely chopped fresh oregano
- 1 teaspoon chopped fresh thyme leaves
- 5 seedless red grapes, halved
Instructions
- Whip the cream in a medium bowl until stiff and season with salt and pepper. Set aside 1 ounce of the blue cheese, and mash the rest with a fork in a separate bowl. Stir in the basil, oregano and thyme, then fold in the whipped cream.
- Place a 3 inch metal ring (or biscuit cutter) onto a serving plate, and fill the bottom with walnuts. Spoon the whipped cream mixture into the ring, and smooth the top. Carefully remove the ring. Sprinkle the remaining blue cheese and grapes over the top.
Nutrition Facts
| Calories | 376 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 1 g |
| Protein | 10 g |
| Saturated Fat | 19 g |
| Sodium | 553 mg |
| Sugars | 2 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
I love this dish, I made it with finley chopped blue cheese instead of crumbled and I think it made the flavor more robust. I also used tinfoil to make the mold because I didn’t have one.
This is very light – almost too much so, some cream cheese blended with the blue cheese then the whipped cream folded in would solve that. The fresh herbs really over powered even the blue cheese. I loved the walnut base – I coarsely ground the walnuts in a mini food processor – then tamped them down with my meat therm. covered in plastic wrap. Great presentation and looks stunning.