Paillard Of Salmon With A Ginger Shallot Vinaigrette Baby Greens With Papaya And Basil Food

PAILLARD OF SCOTTISH SALMON WITH A LEMON GRASS, CUCUMBER, AND SALMON CAVIAR VINAIGRETTE AND LOTUS ROOT CHIPS

Steps:

• Cut salmon into serving portions. Pound to one eighth of an inch. Rub with oil, salt, and pepper. Place salmon on large heat proof plate. Broil the salmon for 5 to 8 minutes until just cooked through.
• In a bowl, combine ingredients for the vinaigrette. Mix caviar and minced chives into the vinaigrette.
• Heat a pot of oil. Fry lotus chips.
• Plate salmon with baby greens and vinaigrette. Top with fried lotus chips.

BABY GREENS SALAD WITH QUAIL EGG AND MAPLE WHITE BALSAMIC VINAIGRETTE

Steps:

• Make the vinaigrette by adding vinegar, mustard, maple syrup, shallot and rosemary, 1 at a time, through the feed opening of a running blender. Then leaving the blender running, pour the olive oil in a slow steady stream into the vinegar mixture to emulsify. Remove vinaigrette to a container and season with salt and pepper.
• In a large bowl, toss tomatoes, cucumber and carrots with salad dressing. Toss with baby greens just before serving and garnish with quail eggs cut into halves. Season with salt and pepper.

OPAKAPAKA FISH ON HIRABARA BABY GREENS, GREEN APPLE VINAIGRETTE, AND STILTON BRUSCHETTA

Steps:

• Begin by making the vinaigrette. Combine all of the ingredients in a blender except for the olive oil, apples, and baby greens. Blend well until smooth. Slowly add the olive oil and blend well. Remove vinaigrette from blender and add the apples, mix, and set aside.
• Over a very hot grill, place the fish and grill for approximately 2 minutes per side.
• Brush the bread with the olive oil and lightly toast. Toss the baby greens in the vinaigrette and place in the center of each plate.
• Once the fish is ready, place on top of the baby greens, spread Stilton on the toast and place on the side of the salad and serve.

BABY GREENS WITH RADISHES AND SUNFLOWER SEEDS

Steps:

• Combine the lettuce, arugula, radishes, cucumbers and sunflower seeds in a large bowl. Add the dressing, season with salt and pepper, and gently toss.
• Combine 1/2 cup each mayonnaise and sour cream, 1/3 cup each chopped parsley and chives, and 1/4 cup chopped tarragon in a blender. Add 2 anchovy fillets, 1 minced garlic clove, 1 tablespoon capers, the juice of 1 lemon, 1/2 teaspoon kosher salt and a few grinds of pepper; puree until smooth.

SAKE POACHED SALMON WITH WILTED GREENS AND SHALLOT VINAIGRETTE

Steps:

• To prepare vinaigrette, combine first 5 ingredients in a small bowl. Slowly add olive oil, stirring constantly with a whisk. Set aside.
• To prepare salmon, combine 1 cup water, sake, and ginger in a large sauté pan over medium-high heat; bring to a boil.
• Reduce heat, and add salmon to pan. Cover and simmer 6 minutes.
• Remove salmon and ginger from pan. Discard the ginger.
• Add Swiss chard and spinach to pan; cook 2 minutes or until wilted. Stir in salt and pepper.
• Divide the spinach mixture evenly among 4 plates. Top each serving with 1 salmon fillet; drizzle each serving with 2 tablespoons vinaigrette.