Wild Salmon Escabeche Salad

Updated: Feb 25

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.

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