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Molasses Orange Chipotle Glazed Salmon Arugula Salad

Posted: Friday, Sep. 20, 2013

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Chef Troy Gagliardo

CChef Troy Gagliardo is a self-taught chef that has parlayed his years of kitchen experience into many other culinary ventures. Including a proprietary spice line, cook books, commercials, food styling, cooking/restaurant columns, endorsements, cooking classes, and live appearances. Troy has been voted as one of the Charlotte’s Top Five Chefs two years in a row by Creative Loafing readers. Chef Troy has appeared in two national commercials with NASCAR legend Dale Earnhardt Jr. and joined him for a media tour day just days before Dale Jr. won his second Daytona 500 to start the 2014 NASCAR season. For the past seven years, Chef Troy has appeared each week on Charlotte's morning show WCCB News Rising, cooking his way through "Troy’s Everyday Eats". Filmed live each week at the WCCB Charlotte studios, Chef Troy teaches his unique style of food with a simple Warren publishing recently signed Chef Troy to publish his new cookbook entitled Pseudo Southern-a playful twist on the art of southern cooking, which has been endorsed by Top Chef Alum and best-selling author Fabio Viviani and also star of “A Chef’s Life” Vivian Howard. Fabio said of Pseudo Southern, "Southern food is my second home. It's as close to my heart like Italy is, and that is why I love Troy's recipes so much. They remind me of the childhood I would have had if I was born in the south”. Vivian had this to say, “Troy’s take on southern food is just left of center, fun, and refreshing. His recipes are approachable that even the most jaded cook will be intrigued to try.” Chef Troy is also a free-lance food writer for the Charlotte Observer and Examiner.com and lives in Mooresville, NC with his wife Tracy, of twenty-three years, and their two daughters, Ally and Isabella. He can be seen every Tuesday morning from 7-9 am on WCCB News Rising.

Excerpt from Chef Troy’s new cookbook Pseudo Southern; order now at www.cheftroy.net

Salmon and salads go together like beer and horseshoes, especially when you jack up the flavor of salmon with a spicy, sweet, and citrusy glaze.

Orange, chipotle, and molasses are combined and brushed on grilled or seared salmon, then flaked onto peppery, crisp arugula. After that, it’s drizzled with a simple homemade dressing with ginger, more orange, and a subtle bite of rice wine vinegar.

Grilled corn adds a charred taste and crunchy texture, and the creamy silkiness of avocado makes this way more than a salad. This entrée takes more than just a few Pseudo Southern ingredients and combines them into an epic salad that is sure to become a favorite.

To see this salad and more entrée salads check out Chef Troy’s “Tuesdays with Troy” segment courtesy WCCB Charlotte.

Molasses Orange Chipotle Glazed Salmon Arugula Salad


• 4-4/6 Ounce-Salmon Filets-skin off
• To Drizzle-Canola Oil
• To Taste-Kosher Salt/Black Pepper
• 3 Tablespoons-Molasses-full flavor
• 1/2 Each-Orange-juice of
• 1 Teaspoon-Chipotle Puree-canned chipotle peppers in adobo, puree in blender


• 8 Cups-Baby Spinach
• 1 Each-Corn on the Cob-par boiled, oiled, season, charred on grill
• 1/4 Cup-Red Onion-sliced into half moons
• 1 Each-Avocado-halved, pit removed, sliced thin
• 4 Ounces-Goat Cheese-crumbled
• 1/2 Cup-Smokehouse Almonds-rough chopped


• 1 Teaspoon-Dijon Mustard
• 2 Tablespoons-Orange Juice
• 1 Tablespoon-Rice Vinegar
• 1 Tablespoon-Ginger-finely grated
• 1/4 Cup-Canola Oil
• To Taste-Kosher Salt/Black Pepper
• 2 Teaspoons-Sesame Seeds


1. Preheat grill or grill pan to medium high heat.
2. Whisk together molasses, orange juice and chipotle puree until well combined.
3. Drizzle salmon with oil, season with salt/pepper and place on grill flesh side down.
4. Let salmon grill without moving for 2-3 minutes or until it release itself from the grates.
5. Carefully slide a flat metal spatula under salmon.
6. Turn 45 degrees, grill another 2-3 minutes and flip.
7. Brush salmon with molasses chipotle glaze; continue grilling and brushing with glaze.
8. Cook salmon until just cooked through about 3-5 minutes more.
9. Brush with glaze just before removing from grill and place on a plate.
10. Put in refrigerator until completely cooled.
11. Prepare dressing by placing mustard, orange juice, vinegar and ginger in a blender.
12. Blend to combine; while blender is running, slowly add oil until all has been incorporated.
13. Pour dressing into a bowl, season with salt/pepper and whisk in sesame seeds.
14. Evenly disperse arugula on a large serving platter or 4 individual plates.
15. Top with corn, onions, and avocado.
16. Gently flake off salmon into large pieces on top of salad.
17. Top with goat cheese, almonds and drizzle a little dressing over salad.
18. Serve immediately with remaining dressing on side.

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