Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Winter Greens Salad with Grilled Salmon



Posts : 17977
Thanked : 881
Join date : 2013-01-12

Winter Greens Salad with Grilled Salmon

Post by Lobo on Fri 15 Jan 2016, 12:18 am

Winter Greens Salad with Grilled Salmon

Be the first to Write a Review
Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 4
Members of the chicory family, radicchio and frisée are noted for their pleasantly bitter taste. Radicchio, a variety of chicory native to Italy, is characterized by its variegated purplish red leaves, which hold up particularly well in salads. Frisée, a longtime favorite with French cooks, is a slightly immature curly endive, with smaller heads and more delicate, tender leaves.

  • Printer Friendly Version

  • 20


  • 2 Tbs. fresh orange juice
  • 1 Tbs. fresh lemon juice
  • 1 Tbs. Dijon mustard
  • 1 tsp. orange zest
  • 3 Tbs. olive oil, plus more for brushing
  • 3 Tbs. chopped mixed fresh herbs, such as
     parsley, tarragon and chives
  • Salt and freshly ground pepper, to taste
  • 1 lb. salmon fillet, pin bones removed, cut into
     8 strips each 1⁄2 inch wide
  • 6 cups mixed winter greens, such as radicchio
     and frisée
  • 1 bunch fresh chives, cut into 2-inch lengths
  • Leaves from 1⁄2 bunch fresh tarragon
  • 1 fennel bulb, cut into paper-thin slices on
     a mandoline, soaked in ice water 15 minutes
     and drained
  • 2 large beets, roasted, peeled and julienned on
     a mandoline

Wine Pairing

This pairs well with crisp, full-bodied white wines from our Wine Club.


In a small bowl, whisk together the orange juice, lemon juice, mustard and orange zest. Add the 3 Tbs. olive oil in a slow, steady stream, whisking constantly until blended, then whisk in the mixed herbs. Season with salt and pepper. Set the dressing aside.

Preheat an indoor electric grill on medium-high heat. Brush the salmon on both sides with olive oil, and season with salt and pepper. Arrange the salmon on the grill and cook, turning once, until opaque throughout, 1 to 2 minutes per side.

Meanwhile, in a bowl, toss together the winter greens, chives, tarragon, fennel and beets with two-thirds of the dressing. Season with salt and pepper. Divide the salad among 4 plates. Top each salad with 2 strips of the salmon and drizzle with the remaining dressing. Serve immediately. Serves 4.
Williams-Sonoma Kitchen.

    Current date/time is Thu 08 Dec 2016, 6:02 am