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ALL RECIPES

Grilled Salmon Salad with a Sherry-Honey-Mustard Vinegar

  • Pair with Pinot Noir
Primary Ingredients

4-5oz pieces of salmon filet, skin on

6 oz.  haricot verts

8 oz. baby marbled potatoes

1 bunch baby gold or Chioggia beets

3 ounces wild arugula

4 slices bacon

Primary Technique
  1. Place baby beets with ¼ cup of water and a splash of olive oil in a small baking dish.  Cover tightly with aluminum foil and place into a 350-degree oven for one hour, or until the beets pierce easily with a small knife. 
  2. Remove from oven, let sit 20 minutes covered, and then peel off the skin with fingers.
  3. Bring a pot of salted water to a boil.  Add haricot verts and cook for about 4-5 minutes, or till the desired doneness.  Stop the cooking process by placing immediately into an ice and water bath.  Remove after 5 minutes and let dry.
  4. Place potatoes in a pot with one tablespoon of salt and cover with water by one inch.  Bring to a boil and then simmer for 8-10 minutes, or just till the potatoes pierce easily with a small knife.  Remove from pot and let cool completely.
  5. Sauté bacon in a pan till crispy and brown.  Remove to a paper towel and let cool.  Crumble into a small bowl for later.
  6. To make vinaigrette; place honey, mustard, salt, and vinegar in a medium bowl.  Use a whisk to combine.  Slowly drizzle in the two oils while whisking vigorously to create an emulsification. 
  7. Place a large sauté pan on high heat.  Place salmon skin side up and pat well with paper towels to dry skin.  Lightly salt skin side.
Salmon Salad
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

Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
+1 (707) 833-0242
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