Medium
Ingredients
SERVINGS: 10 Serving(s)
For the Fish
- Salmon fillet skin on or regular salmon skin off 6 oz 4 each
- 8 oz Persian Cucumbers
- 8 oz Japanese Cucumbers
- 8 oz Pickled red onions
- 2 oz Sweet corn
- 4 oz Cherry tomatoes
- 4 oz Whole grain mustard and mint vinaigrette (recipe follows)
- 2 oz Micro greens
For the WHOLE GRAIN MUSTARD VINAIGRETTE
- Shallots, chopped
- 1 Tbsp Garlic, chopped
- 1 Tbsp Olive oil
- ½ cup Champagne vinegar
- ¼ cup Whole grain mustard
- ¼ cup Dijon mustard
- ¼ cup Honey
- 1/8 cup Aoili or mayonaise
- ½ cup Mint, chopped
- Salt and pepper to taste
Instructions
Wild King Salmon with Whole Grain Mustard Vinaigrette
Recipe by Chef Brendy Monsada from Left Bank
1. Sweat shallots and garlic together in one cup of the oil until soft
2. Add vinegar and warm shallots and garlic
3. Mix in mustard
4. Emulsify in oil with hand blender and season with salt and pepper
5. Let cool it down and add chopped fresh mint leaves, honey and salt and pepper to taste
6. Pan sear salmon fillet in a hot pan to requested temperature, toss all ingredients in a mixing bowl for salad and garnish with micro basil.
