Recipe courtesy of Katy Sparks
Show: Chef Du Jour
Episode: Katy Sparks
Yield:
6 servings
Level:
Easy

Ingredients

Vinaigrette:

Directions

Preheat broiler, cut salmon into thin slices, arrange 1/6 of the slices on a sheet of plastic wrap, cover with a second piece of plastic wrap and pound out salmon to 1/4-inch thickness. Transfer paillard to a plate, repeat with remaining salmon.

Combine all vinaigrette ingredients, season paillards, drizzle entire surface with vinaigrette. Place plate under broiler for one minute or until salmon just turns opaque. Remove plate, cool 1 minute, dress greens with remaining vinaigrette, add papaya and basil and place small handful of salad at the center of each plate

IDEAS YOU'LL LOVE

Fresh Salmon Croquettes

Recipe courtesy of David Waltuck

Smoked Salmon

Recipe courtesy of Alton Brown

Salmon Cakes

Recipe courtesy of Melissa d'Arabian

Balsamic-Glazed Salmon

Recipe courtesy of Giada De Laurentiis

Roasted Salmon Nicoise Platter

Recipe courtesy of Ina Garten

Asian Grilled Salmon

Recipe courtesy of Ina Garten

Salmon Wellington

Recipe courtesy of The Hearty Boys

Panko-Crusted Salmon

Recipe courtesy of Ina Garten

Crispy Skin Salmon

Recipe courtesy of Claire Robinson

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking