Serves (4)
4 ea. 5 oz. Alaska Salmon Filet
1 Tablespoon olive oil
2 Tablespoons minced chives
2 ea. limes, peeled sliced thin
1/2 ea. red pepper julienne
1/2 ea. yellow pepper julienne
1/2 cup red onion julienne
1/2 cup bean sprouts
1/2 cup daikon sprouts
1/2 cup daikon root julienne
1/2 cup cilantro leaves
1/2 cup Citrus Vinaigrette*
2 cups Mesculin Greens
1/2 cup Potato Croutons*
salt and white pepper to taste
Citrus Vinaigrette
2 Tablespoons orange juice concentrate
2 Tablespoons fresh lemon juice
2 Tablespoons honey
1 Tablespoon rice vinegar
1 cup olive oil
salt and pepper to taste
Place all ingredients in a blender except oil. With the blender running slowly drizzle in oil to emulsify.
Potato Croutons
Dice potatoes to 1/16" and fry until crispy. Reserve until needed.
Procedure:
Toss vegetables, cilantro, lime and chives together in a small bowl. Rinse greens,
drain well, prepare the vinaigrette and potato croutons. Season the salmon lightly
with salt and pepper and pan fry until just cooked through. Divide the greens
up onto four plates and place a salmon filet atop each plate of greens. Toss
the vegetable mix with enough vinaigrette to coat and divide among the salmon
portions. Drizzle each plate with a bit of vinaigrette. Sprinkle each plate
with a generous portion of potato croutons and serve.