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


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

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


Neno

I can be reached by phone or text 8am-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

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Winter Greens Salad with Grilled Salmon

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    Winter Greens Salad with Grilled Salmon Empty Winter Greens Salad with Grilled Salmon

    Post by Lobo Fri Jan 15, 2016 2:18 am

    Winter Greens Salad with Grilled Salmon Img51l
    Winter Greens Salad with Grilled Salmon
    Winter Greens Salad with Grilled Salmon Translucent
    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.






    • 20

    Ingredients:


    • 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

    Winter Greens Salad with Grilled Salmon Wine-pairing-icon-white

    Wine Pairing

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

    Directions:

    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 Mar 28, 2024 6:10 am