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Salmon Salad




Source of Recipe


Isabella Estiatorio


List of Ingredients




4 x 6oz. Pieces of Salmon
1 each Emerald Evergreen Tomato
1 each Orange Marvel Stripe Tomato
1 each Golden Jubilee Tomato
1 each Brandywine Tomato
1 each Green Zebra Tomato
1 each Great White Tomato
1 each Red Onion
1 each Green Bell Pepper
1 each Red Bell Pepper
1 each Seedless English Cucumber
6 Leaves Basil
1 cup Crumbled Barrel Aged Feta Cheese
½ cup Red Wine Honey Dressing (Recipe as Follows)
½ cup Oregano Pesto (Recipe as Follows)
3 Tbl. Herb Crust (Recipe as Follows

Recipe



Red Wine Honey Dressing

Ingredients:


1 large Garlic Clove (smashed and chopped)
1 teaspoon Balsamic Vinegar
1 teaspoon Red Wine Vinegar
1 T. Honey
2 T. Extra Virgin Olive Oil
Method:
1. In small bowl mix garlic, two vinegars, honey.

2. In a slow steady stream add Extra Virgin Olive Oil; adjust seasoning with salt and pepper

Oregano Pesto

Ingredients:

½ cup Fresh Oregano Leaves (Packed)
½ cup Fresh Basil Leaves (Packed)
2 T. Pine Nuts (Toasted)
2 tsp. Garlic (minced)
6 T. Extra Virgin Olive Oil
2 tsp. Parmigiano Reggiano (Grated)
2 tsp. Pecorino Romano (Grated)
Salt to taste
Method:
1. Wash and Dry Oregano and Basil Leaves

2. Place in the work bowl of a Food Processor with the pine nuts and garlic

3. Process to a smooth paste; slowly add olive oil and cheese.

4. Season with salt to taste.

5. If needed, more olive oil may be added to attain desired consistency.

Herb Crust

Ingredients:

1 T. Orange Zest
1 T. Toasted Fennel Seed (Ground)
1 T. Rosemary (Chopped)
Method:
1. In a small bowl, combine the orange zest, toasted fennel seed and rosemary.

To Assemble Salad:

1. Season the salmon with salt and pepper.
2. Coat the top of each portion with the herb crust.
3. In a non-stick pan, sear the salmon with extra virgin olive oil.
4. Bake in a 350° oven for 4 to 6 minutes.
5. Remove from pan and set aside.
6. Prepare the salad by slicing the tomatoes into ¼" slices.
7. Arrange on four salad plates.
8. Peel and slice the cucumber into slices on an angle and arrange.
9. Peel and slice the red onion
10. Slice the bell pepper thinly and discard the seeds.
11. Arrange the onions and peppers over the tomatoes and cucumbers.
12. Drizzle the salads with the two dressings.
13. Garnish with the crumbled feta cheese.

Yields 4 servings.