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Recipe Created by: Guest
Created On: 18 Dec 2008
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What is Seared Atlantis Salmon with Corn, Potato, and Arugula Salad?
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Ingredients
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CORN, POTATO,AND ARUGULA SALAD
1 tbsp / 15mL Dijon mustard
1-1/2 fl oz/ 45mL fresh lemon juice
¾ fl oz / 20mL fresh lime juice
¾ oz / 20g sugar
2 fl / 60mL peanut oil
2tbsp / 30mL extra-virgin olive oil
1-1/4 lb/ 565g corn kernels
1-1/4 lb /564g Bliss potatoes, cooked and sliced
5 oz / 140g arugula
2tbsp / 6g chopped cilantro
½ tsp / 2.5mL kosher salt
¼ tsp / 1.25mL ground black pepper
¼ tsp/ 1.25mL Tabasco sauce
2-1/4 lb / 1kg salmon fillet
1tsp / 5mL kosher salt
½ tsp / 2.5mL ground black pepper
1 tbsp / 15mL chopped chives
10tsp / 7g chopped parsley
10tsp / 7g chopped chervil
10fl oz / 300mL yellow Tomato Coulis
4 oz / 115g halved cherry tomatoes |
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Directions
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1. To prepare the salad, combine the mustard, juices, and sugar. Slowly whisk in the oils. Toss together the corn, potatoes, arugula, cilantro, and dressing. Season with the salt, pepper, and tobacco.
2. Portion the salmon into 3-1/2 oz / 100g tranches. Season with the salt and pepper.
3. Heat a large sauté pan. Sear the salmon on 1 side, flip, and finish in a 325*F / 165*C oven until medium doneness.
4. For each portion: place 4-1/2 oz / 135g salad in the middle of warm plate. Sprinkle the chopped herbs on the salad and place a portion of salmon on top of the salad. Pour 2 tbsp / 30mL coulis around the salmon and garnish with cherry tomatoes. |
This Recipe is Rated: 0.0/5 (0 votes cast)
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