SEARED SOCKEYE SALMON
on Pepper Cress and Arugula Salad with Marinated Heirloom Tomatoes,
20 yr. Balsamic Vinaigrette and Purple Basil Oil
Recipe Yield: 4 portions
Seared Sockeye Salmon:
1 lb. Fresh Salmon
½ oz. Canola Oil
1 tsp. Salty’s Seasoning
- Heat oil in sauté pan on high until oil shimmers. Season fish and
sear in pan for 1 minute on each side. Remove from pan.
Salad:
4 oz. Pepper Cress
4 oz. Arugula
2 oz. Balsamic Vinaigrette
¼ tsp. Kosher Salt
- Toss all ingredients together in bowl.
Heirloom Tomatoes:
4 ea. Assorted colors of Heirloom Tomatoes
1 oz. Balsamic Vinaigrette
½ tsp. Kosher Salt
¼ tsp. Black Pepper
4 ea. Fresh Purple Basil, chiffonade cut
- Slice tomatoes ¼” thick and toss with remaining ingredients.
Balsamic Vinaigrette:
2 oz. 20 yr. Balsamic Vinegar
6 oz. Extra Virgin Olive Oil
1 tsp. Kosher Salt
½ tsp. Black Pepper
- Combine vinegar with season and whisk together. Slowly add oil while whisking
until well incorporated.
Purple Basil Oil:
1 bunch Purple Basil
½ cup Canola Oil
- Bring 2 cups of water and 1 T of Kosher salt to a boil and blanch basil
for 15 seconds. Remove and shock in ice water. Squeeze out extra water.
- Place in blender with oil and blend until smooth. Allow to sit overnight
and then strain through a coffee filter.
Assembly:
- Arrange tomato slices in a ring on plate. Top with tossed salad and Salmon.
Garnish with extra vinaigrette and drizzle with Basil oil.
