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Add a photoServings: 6
Ingredients
- 3 x Fillets salmon, or possibly 1 1/2 pounds
- 1 Tbsp. Ginger
- 2 Tbsp. Shallots
- 2 Tbsp. Rice wine vinegar
- 1 Tbsp. Lemon juice
- 2 Tbsp. Extra virgin extra virgin olive oil
- Â Â Salt and pepper
- 3 c. Washed mixed baby greens
- 1 x Papaya, peeled, seeded, and finely diced
- 1/4 c. Washed, dry 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 lb. 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 possibly till salmon just turns opaque. Remove plate, cold 1 minute, dress greens with remaining vinaigrette, add in papaya and basil and place small handful of salad at the center of each plate.
- Yield: 6 servings
- Original Title: PAILLARD OF SALMON WITH A GINGER SHALLOT VINAIGRETTE, BABY GREENS WITH PAPAYA AND BASIL
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 6 servings | |
| Calories 324 | |
| Calories from Fat 165 | 51% |
| Total Fat 18.39g | 23% |
| Saturated Fat 3.71g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 315mg | 13% |
| Potassium 559mg | 16% |
| Total Carbs 14.23g | 4% |
| Dietary Fiber 4.9g | 16% |
| Sugars 4.72g | 3% |
| Protein 24.45g | 39% |
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