So last night we went to a pot luck party and brought along a tossed salad. We returned home with a healthy portion that was left over. It was a good salad with lots of great ingredients like avocado and sun-dried tomato. It was romaine lettuce based which makes a bit of difference in this experiment.
I conceived of a vinaigrette that would be used on the salmon and then used on the salad. I also picked up something from some French cookbooks. In the US we see lettuce entirely as a base for a salad and as a raw ingredient. The French are not afraid to cook lettuce but they do so with care, being sure not to overcook it. That was the secret to this experiment.
Ingredients
1. Salmon fillet
2. Fresh squeezed orange juice
3. Spicy brown mustard
4. garlic powder (I was out of fresh garlic which would have been better, of course)
5. lemon juice
6. olive oil
7. leftover salad
Method
I squeezed the juice of the oranges into a bowl and whisked in the garlic powder, mustard, some salt and pepper. I whisked in a small amount of olive oil to add body.
I spooned a few tablespoon of the sauce in a small pan and broiled the salmon, skin-side-up for five minutes and removed the skin. I turned the fillet and broiled it for a few more minutes.
While I was broiling the second side I poured the rest of the sauce into a large frying pan and placed a generous amount of leftover salad and began heating it over low heat.
After the salmon was finished broiling I cut it into small squares. It was still quite raw. I tossed it into the pan with the salad and sauce and raised the heat and covered it.
I tossed the mixture occasionally, paying attention to make sure the salmon was cooked through and the salad was not overcooked.
Just as the pan was finishing I broke up a slice of whole wheat bread onto a plate and then spooned the finished salad and salmon mixture over the bread.
It was delicious.
Verdict
I will cook it again and my son was quite pleased with the results.
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