Servings:
Yield: 6 entree servings
Oven cooked, wild-caught sockeye salmon over a bright kale, arugula, radish and shaved fennel salad tossed in a California orange, honey and cider vinaigrette; topped with local California avocado.
Ingredients:
Salad
· 1.5 oz. Baby Arugula
· 1.5 oz. Baby Kale
· 1/2 Cup Red onion, julienne
· 1/3 Cup Radish, slice thin, half moons
· 6 TBSP carrot, shredded
· 1.5 Each Avocado, 1/4 each, cut into 5 slices
· 6 TBSP Basil, julienne
· 2 TBSP Oregano, Chopped.
Dressing
· 1/2 Cup Orange juice
· 1/8 Cup Lemon juice
· 1/4 Cup Dill, fresh
· 3/4 cup Cider Vinegar
· 2 TBSP Honey
· 2 oz. Extra Virgin olive oil
· 1/2 each Avocado
Salmon
· 6 Each Salmon (4-5 oz. portions)
· 8 each Bay leaf
· 8 sprig Thyme, fresh
· 1/8 Cup Dill, fresh
· 2 TBSP Garlic, mince
· 1/2 Cup Red onion, slice
· 1 TBSP Black pepper
· 1/2 Cup Olive oil
· 1 TBSP Sea salt
· 1 TBSP Paprika
· 3 Each Cloves, whole
· 2 Cup Cider vinegar
· 2 TBSP Honey
· 4 Cups Blended olive oil
Directions:
For the salad, prep all ingredients, keep separate and set aside. Soak the avocado slices in some lemon water to prevent oxidation.
To prepare the salmon: cut salmon into portions. Marinate with first 8 ingredients, then place salmon into hotel pan keeping in a single layer. Marinate
salmon for at least 2 hours prior to cooking. Place the last 5 ingredients into a pot on the stove, bring to a boil. Pour over salmon, cover with foil and place in 325 degree oven for 7-9 minutes. Remove from oven and let cool in the cooking liquid.
To plate: Add salad ingredients to a mixing bowl except avocado. Toss salad with 2 oz. of the dressing, place into serving bowl. Top salad with avocado slices and salmon, serve.