| 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
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