| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dujour12 | 6 | servings | |
INGREDIENTS
| 3 | Fillets salmon; or 1 1/2 pounds | |
| 1 | tb | Ginger |
| 2 | tb | Shallots |
| 2 | tb | Rice wine vinegar |
| 1 | tb | Lemon juice |
| 2 | tb | Extra virgin olive oil |
| Salt and pepper | ||
| 3 | c | Washed mixed baby greens |
| 1 | Papaya; peeled, seeded, and | |
| ; finely diced | ||
| 1/4 | c | Washed; dried basil leaves |
INSTRUCTIONS
VINAIGRETTE Preheat broiler, cut salmon into thin slices, arrange 1/6 of the slices on a sheet of plastic wrap, cover with a second piece of plastic wrap and pound out salmon to 1/4-inch thickness. Transfer paillard to a plate, repeat with remaining salmon. Combine all vinaigrette ingredients, season paillards, drizzle entire surface with vinaigrette. Place plate under broiler for one minute or until salmon just turns opaque. Remove plate, cool 1 minute, dress greens with remaining vinaigrette, add papaya and basil and place small handful of salad at the center of each plate. Yield: 6 servings Original Title: PAILLARD OF SALMON WITH A GINGER SHALLOT VINAIGRETTE, BABY GREENS WITH PAPAYA AND BASIL CHEF DU JOUR KATY SPARKS SHOW #DJ9478 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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