Roast Salmon with Kale Salad
Serving Size : 8
INGREDIENTS
SALMON
- 8 each fish, salmon — skinned, 5oz portions
- 1 teaspoon salt
- 1/2 teaspoon pepper to taste — freshly ground
SALAD
- 1 1/2 pounds kale, curly — stripped, large dice
- 1/2 pound radish, watermelon — peeled, shredded
- 1/2 each onions, red — julienned, soaked in ice water
- 3/4 cup nuts, almonds, marcona — lightly crushed
- 1/2 pound blackberries, fresh
VINAIGRETTE
- 1/2 cup vinegar, raspberry
- 1/4 cup vinegar, apple cider
- 2 teaspoons mustard, dijon
- 1/2 cup olive oil, extra virgin
- 1/4 teaspoon salt to taste
- 2 pinches pepper to taste
DIRECTIONS
SALAD
- Prep kale, radish, and onion as stated.
- Crush the almond as directed.
- Wash the blackberries.
- Toss the kale with a portion of the vin and aggressively massage to soften the kale.
- Divide each ingredient into batches and hold cold.
- Just before and throughout service, toss salad kits together with batches of vinaigrette.
- Adjust seasoning with salt and pepper.
SALMON
- Season salmon with salt and pepper.
- Roast in 300° oven until salmon reaches 140°.
- Remove and allow salmon to continue to cook on the pan until it reaches 145°.
VINAIGRETTE
- Blend together the vinegars and mustard.
- Blend in the oils to emulsify and season to taste with salt and pepper.
SERVE
Pair 3/4 cup salad per 1 piece of salmon.
