Explore a vibrant place filled with history, delicious cuisine, and flamenco in Southern Spain!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Join me on a Greek Island full of ancient legends, delicious cuisine, crystal-clear blue water, and glorious sunshine.
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
This is where majestic scenery meets a laid-back lifestyle. Join me and experience “la dolce vita” in the Amalfi!
Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
You know my mantra—fresh, seasonal, and simple. Celebrate the seasons. In this case, let it be spring, when citrus and asparagus are at their peak. Combine them with a piece of wild salmon and the flavors sing. If blood oranges are unavailable, substitute navel oranges.
TO DRINK: Albarino
1 navel orange1 teaspoon grated fresh ginger2 tablespoons balsamic vinegar1 tablespoon white wine vinegar3 tablespoons extra-virgin olive oil, plus more for brushingSalt and freshly ground black pepper3 blood oranges1 1/2 pounds asparagus, ends trimmed and cut into 2-inch pieces6 salmon fillets (6 ounces each)
Grate the peel of the navel orange to make 1 teaspoon zest. Place the zest in a small bowl. Juice the navel orange and add it to the zest along with the ginger, balsamic vinegar, white wine vinegar, and 3 tablespoons olive oil to make a vinaigrette. Season to taste with salt and pepper and set aside.
Cut off the tops and bottoms of the blood oranges. With a knife, remove all of the peel so that no white pith remains. Cut the oranges crosswise into 1/4-inch slices. Remove any seeds and reserve.Bring a large saucepan of salted water to a boil over medium-high heat. Add the asparagus and cook until tender, yet crisp, 3 to 4 minutes.
Lightly brush the salmon with oil. Heat a ridged grill over medium-high heat for about 5 minutes.
Grill the salmon, skin side down, until golden and crisp, 3 to 4 minutes. Turn the salmon, season with salt and pepper, and continue to cook until done, 2 to 3 minutes more.
To serve, place 1 piece of salmon in the middle of each plate. Place the asparagus and orange slices around the salmon. Drizzle the vinaigrette over the salmon, asparagus, and oranges, distributing evenly, and serve immediately.
Post your pic and tag @chefjoanneweir on Instagram.We would love to see how yours turned out!
Sign up and I'll send you my latest recipes and cooking tips from some of my favorite places!