from Executive Chef Al Levinsohn Escalope of Alaska Salmon With chive, lime salad, Mesculin greens and potato croutons Serves (4) 4 ea. 5 oz. Alaska Salmon Filet 1 Tablespoon olive oil 2 Tablespoons minced chives 2 ea. limes, peeled sliced thin 1/2 ea. red pepper julienne 1/2 ea. yellow pepper julienne 1/2 cup red onion julienne 1/2 cup bean sprouts 1/2 cup daikon sprouts 1/2 cup daikon root julienne 1/2 cup cilantro leaves 1/2 cup Citrus Vinaigrette* 2 cups Mesculin Greens 1/2 cup Potato Croutons* salt and white pepper to taste * Citrus Vinaigrette 2 Tablespoons orange juice concentrate 2 Tablespoons fresh lemon juice 2 Tablespoons honey 1 Tablespoon rice vinegar 1 cup olive oil salt and pepper to taste Place all ingredients in a blender except oil. With the blender running slowly drizzle in oil to emulsify. * Potato Croutons Dice potatoes to 1/16" and fry until crispy. Reserve until needed. Procedure: Toss vegetables, cilantro, lime and chives together in a small bowl. Rinse greens, drain well, prepare the vinaigrette and potato croutons. Season the salmon lightly with salt and pepper and pan fry until just cooked through. Divide the greens up onto four plates and place a salmon filet atop each plate of greens. Toss the vegetable mix with enough vinaigrette to coat and divide among the salmon portions. Drizzle each plate with a bit of vinaigrette. Sprinkle each plate with a generous portion of potato croutons and serve. < back
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