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Spice Seared Salmon Salad With Citrus Peppercorn Vinaigrette
Yield: 4 Servings Ingredients:
4 each Salmon fillets, 5 oz. each as needed Cooking oil 6 oz. Baby salad greens 1 cup Cucumber, peeled, seeded, thinly sliced on bias 4 each Baby grape tomaotes, halved 8-12 each Orange wedges as needed Chef Larry's Citrus Peppercorn Vinaigrette (recipe follows)For Chef Larry's Asian Spice 2/3 tsp. Cayenne pepper 1 tsp. Ground cloves 1 tsp. Curry powder 1 tsp. Ground ginger 1 tsp. Ground cinnamon 1/2 cup Paprika 2 tsp. Granulated garlic 1/4 cup Salt 1 tsp. Black pepperMethod:
Prepare Chef Larry's Citrus Vinaigrette per recipe, reserve. Prepare Chef Larry's Asian Spice by combining ingredients. Mix well and reserve. Preheat a saute pan or skillet over medium heat. Lightly dust salmon fillets with Chef Larry's Asian Spice (reserve remaining spice in an air-tight container and store for future use as a seasoning for meat, seafood or poultry.) Add a small amount of oil to pan and add seasoned salmon fillets. Sear on each side over medium heat for 4-5 minutes or until done. Remove and reserve. Combine baby salad greens and sliced cucumber, toss in a small amount of Chef Larry's Citrus Peppercorn Vinaigrette. Place dressed greens in the center of serving plates. Place seared salmon fillets on plates and garnish with baby grape tomatoes and orange wedges. Drizzle with additional dressing and serve.Chef Larry's Citrus Peppercorn Vinaigrette Yield: 4 Servings Ingredients: 1 tsp. Orange zest 1 tbsp. Orange juice 1 tsp. Dijon mustard 1 tsp. Soy sauce 2 tbsp. Red wine vinegar 2 tsp. Sugar 1/2 tsp. Black peppercorns, cracked 1/2 cup Olive oil, extra virgin to taste SaltMethod:
Whisk orange zest, orange juice, Dijon mustard, soy sauce, vinegar, sugar and peppercorns together in a mixing bowl. Add olive oil in a slow steady stream while whisking until all the oil is incorporated. Season with salt. Store under refrigeration until needed.
4 each Salmon fillets, 5 oz. each as needed Cooking oil 6 oz. Baby salad greens 1 cup Cucumber, peeled, seeded, thinly sliced on bias 4 each Baby grape tomaotes, halved 8-12 each Orange wedges as needed Chef Larry's Citrus Peppercorn Vinaigrette (recipe follows)For Chef Larry's Asian Spice 2/3 tsp. Cayenne pepper 1 tsp. Ground cloves 1 tsp. Curry powder 1 tsp. Ground ginger 1 tsp. Ground cinnamon 1/2 cup Paprika 2 tsp. Granulated garlic 1/4 cup Salt 1 tsp. Black pepperMethod:
Prepare Chef Larry's Citrus Vinaigrette per recipe, reserve. Prepare Chef Larry's Asian Spice by combining ingredients. Mix well and reserve. Preheat a saute pan or skillet over medium heat. Lightly dust salmon fillets with Chef Larry's Asian Spice (reserve remaining spice in an air-tight container and store for future use as a seasoning for meat, seafood or poultry.) Add a small amount of oil to pan and add seasoned salmon fillets. Sear on each side over medium heat for 4-5 minutes or until done. Remove and reserve. Combine baby salad greens and sliced cucumber, toss in a small amount of Chef Larry's Citrus Peppercorn Vinaigrette. Place dressed greens in the center of serving plates. Place seared salmon fillets on plates and garnish with baby grape tomatoes and orange wedges. Drizzle with additional dressing and serve.Chef Larry's Citrus Peppercorn Vinaigrette Yield: 4 Servings Ingredients: 1 tsp. Orange zest 1 tbsp. Orange juice 1 tsp. Dijon mustard 1 tsp. Soy sauce 2 tbsp. Red wine vinegar 2 tsp. Sugar 1/2 tsp. Black peppercorns, cracked 1/2 cup Olive oil, extra virgin to taste SaltMethod:
Whisk orange zest, orange juice, Dijon mustard, soy sauce, vinegar, sugar and peppercorns together in a mixing bowl. Add olive oil in a slow steady stream while whisking until all the oil is incorporated. Season with salt. Store under refrigeration until needed.
