Paillard of Salmon with a Ginger Shallot Vinaigrette, Baby Greens with Papaya and Basil

Yield:
6 servings
Level:
Easy
Ingredients
  • 3 fillets of salmon, or 1 1/2 pounds
  • Vinaigrette:
  • 1 tablespoon ginger
  • 2 tablespoons shallots
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon lemon juice
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper
  • 3 cups washed mixed baby greens
  • 1 papaya, peeled, seeded, and finely diced
  • 1/4 cup washed, dried basil leaves
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


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