Left Bank's California Wild King Salmon

July 20, 2015

Instructions

By Chef Brendy Monsada from Left Bank

INGREDIENTS:

Loch duart salmon fillet skin on or regular salmon skin off 6 oz 4 each

Lemon cucumbers or regular cucumbers

8oz Persian cucumbers

8 oz Japanese cucumbers

8 oz Pickled red onions

2 oz Sweet corn

4 oz Cherry tomatoes

4oz Whole grain mustard, mint vinaigrette 4oz

Micro greens 2 oz

Note: With this dish you can use any kind cucumbers. I like using this different varieties of cucumbers because they are in season during summertime and they are tasty and flavorful!

WHOLE GRAIN MUSTARD VINAGRETTE:

yield 10 portions

Shallots, chopped

1 tablespoon Garlic, chopped

1 tablespoon Olive oil blend

½ cup Champagne vinegar

¼ cup to taste Whole Grain Mustard

¼ cup Dijon mustard

¼ cup Honey

¼ cup Warm water to emulsion

1/8 cup Aoili or (mayonaise for home cooking)

½ cup Mint chopped

¼ cup Salt pepper to taste

METHOD:

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 n 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.

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