Chipotle Peppered Barramundi Spinach Salad with Celery Seed Vinaigrette Dressing
By The Gourmet Farm Girl
2-4 Barramundi fillets (fresh or frozen)
1 tablespoon dried chipotle pepper flakes
Salt to taste
Extra virgin olive oil
½ cup toasted pecans or peanuts
1 cup fresh alfalfa or broccoli sprouts
1 bag fresh spinach (washed)
Preheat grill to 400 degrees
Rinse fish in cold water and pat dry; brush with a light coating of olive oil, sprinkle with chipotle peppers and salt; grill for 2-3 minutes on each side till fish is flaky and cooked through. Remove and tent with foil, when ready to serve cut fish in pieces or strips.
Note: fish can be pan fried or baked also
Place spinach on each plate and top with your favorite vinaigrette or recipe as follows; top with the Barramundi, sprouts and pecans.
Makes 2 or 4 salads
Celery Seed Vinaigrette Dressing
2/3 cup sugar or sugar substitute (check package for equivalents)
1 teaspoon salt
1/3 cup vinegar (½ balsamic and ½ white)
1 cup canola oil
1 teaspoon dried mustard
1 small sweet onion
½ teaspoon granulated garlic
2 teaspoons dried celery seed
Beat in a blender the sugar, mustard, salt, onion and half of the vinegar blend. Gradually pour the oil through the top opening of the lid while blender is running; add remaining vinegar and celery seeds; blend till smooth
Makes 1 pint of dressing and will keep in refrigerator for up to 2 weeks
ENJOY!