Park City Food & Wine Salmon Recipe

Published 06/25 2014 10:21AM

Updated 06/26 2014 11:14AM


Salad Ingredients:
  • 1-5 oz Salmon filet
  • 1 tablespoon Young ginger, peeled, fine julienne
  • 1/8 cup Radishes, 1/8” thick slice
  • 2 each Euro cucumber, channeled. ¼” thick slice
  • 8 each Cherry tomatoes, cut in half
  • 6 each Orange Segments
  • 1 1/6 cup Baby arugula
  • ¼ cup Boston lettuce

Dressing Ingredients:
  • 1 TBL Carrots, peeled, rough chopped
  • 2 TBL Young ginger, rough chopped
  • 1 TBL Crystalized ginger
  • 2 TBL Japanese rice vinegar
  • 2 TBL Fresh lime juice
  • 1 ½TBL Fresh orange juice
  • 1 ½ TBL Soy
  • 2 TSP Sesame seeds, toasted and hot
  • 1 ½ TSP Roasted sesame oil
  • 2 TBL Grape seed oil
  • 1 TBL Extra virgin olive oil
  • 1 cup Shallot, minced
  • 2 TBL White miso (kin jirushi)
  • 3 TBL Wasatch Jalapeno Ale


        Separate lettuce leaves and wash well in cold water. Spin dry. Keep in a hotel pan lined with sports towels and keep covered with a damp towel. In a blender, combine all of         the dressing ingredients EXCEPT oils, shallots and miso. Puree until smooth, then stream in the oils. Transfer to a bowl and mix in shallots. Take some of the dressing and mix         with the miso until smooth, then whisk into the rest. Season salmon with salt and pepper and brush with olive oil. Grill on a well-oiled grill to temperature.

        Put Boston lettuce and arugula in the bottom of a large salad bowl. Top with ginger, then radishes, then cucumber, then tomato, then orange segments. Drizzle dressing over         all. Place salmon in the center and sprinkle sesame seeds over the top.

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