Ensalada de salmón del río Copper
Raciones
1 10-oz. serving
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Ingredientes
- 3 oz. Halperns' Salmon Sides Copper River "D"
- sal kosher al gusto
- al gusto: pimienta negra molida de Trade East
- 1 tsp. Gordon Choice Canola/Extra Virgin Olive Oil Blend
- ½ oz. Boston Bibb Lettuce
- 1½ oz. Mini Romaine Lettuce
- 1 oz. Seedless Cucumber, sliced
- ¼ oz. Markon Jumbo Red Onion, diced
- 3 tsp. Markon Ready-Set-Serve Radishes, grated
- 1 oz. Pepper Mill Creamy Miso Dressing
- 1 oz. Avocado, diced
- 1 pc. Recipe: French Bread Tuile
- ⅛ tsp. Trade East Hulled Sesame Seeds
Preparación de la receta
1. Dry the salmon with a paper towel, and season with salt and pepper.
2. Place a small sauté pan over medium heat and add the oil blend.
3. Once the oil begins to shimmer, add the salmon presentation-side down.
4. Sear for about 3 minutes or until golden-brown.
5. Flip the salmon over and sear for an additional 3 minutes.
6. Remove from the heat and reserve for plating.
7. In a large stainless steel bowl, add the bibb lettuce leaves, small romaine leaves, cucumber, red onion and radishes.
8. Drizzle the miso dressing around the salad and mix using tongs or gloved hands.
9. Plate in a large salad bowl and top with the salmon.
10. Place avocado pieces through the salad and garnish with the french bread tuile and white sesame seeds.
Nota: Es posible que algunos de los ingredientes que figuran en esta receta no estén disponibles en tu zona. Ponte en contacto con tu representante comercial de Gordon Food Service para obtener más información.
