St. Francis Winery & Vineyards

CULINARY : Salad : Grilled Salmon Salad with Sherry-Honey Vinaigrette

Grilled Salmon Salad with Sherry-Honey Vinaigrette

Pairs With:

Salad

Ingredients:

• 4 5-ounce salmon filets, skin on
• 1 teaspoon canola oil
• 6 ounces haricot verts
• 8 ounces baby marbled potatoes
• 1 bunch baby gold or chiogga beets
• 3 ounces wild arugula
• 4 slices bacon
• 1 tablespoon extra virgin olive oil
• ¼ cup water

Preparation:

Preheat oven to 350°F.
Place beets in a small baking dish with ¼ cup of water and olive oil. Cover tightly with aluminum foil and place in oven for 1 hour, or until the beets pierce easily with a small knife. Remove from oven, let sit for 20 minutes covered and then peel off skin with fingers.
Bring a pot of salted water to a boil. Add haricot verts and cook for 4-5 minutes, or until desired doneness. Stop the cooking process by immediately placing haricot verts into ice water. Remove after 5 minutes and let dry.
Place potatoes in a pot with 1 tablespoon of salt and cover with water by 1 inch. Bring to a boil then reduce heat and simmer for 8-10 minutes, or until the potatoes pierce easily with a small knife. Remove potatoes from pot and let cool completely.
Sauté bacon in a pan until crispy and brown. Place on a paper towel and let cool. Crumble into a small bowl and set aside.
Pat salmon skin dry with paper towels and lightly salt on skin side. Place a large sauté pan over high heat. Add 1 teaspoon of canola oil and place fish skin side down in hot pan. Season flesh side with salt and pepper and let cook for 4-5 minutes on medium heat until skin becomes crispy around the edges. Flip over and continue to cook for 2 more minutes, or until desired doneness.
In separate bowls, one for the arugula and one for the potatoes, beets and haricot verts, season both lightly with salt and pepper then toss each with vinaigrette.
Plate the arugula and top with salmon, potatoes, beets, haricot verts and crumbled bacon bits. Enjoy.

Vinaigrette

Ingredients:

• ¼ cup extra virgin olive oil
• 2 tablespoons honey
• ¼ cup canola oil
• 2 tablespoons whole grain mustard
• 3 tablespoons aged sherry vinegar
• ½ teaspoon salt

Preparation:

In a medium bowl, whisk together honey, mustard, salt and vinegar. Slowly drizzle in the two oils while whisking vigorously to create an emulsification. Set vinaigrette aside.


Serves 4
Recipe created by St. Francis Executive Chef Bryan Jones

 

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