Prep
12 min
Total
20 min
Serves
4
INGREDIENTS
- 2x 8 oz filets of salmon
- 1 cup sprouts
- 1 cup chopped romaine
- 1 cup shaved fennel
- 1 cup mint leaves
- 1 cup boiled red potatoes
- 1 cup boiled sunchokes
- 1 cup nicoise olives
- 1 cup blanched and shocked green beans
- 1 cup blanch and shocked asparagus
- 8 soft boiled quail eggs
- 1 cup edible flowers
- 1 cup dressing
Dressing
- 1 tbsp olive tapenade
- 1 tbsp chopped capers
- 2 chopped anchovies
- 3 tbsp red wine vinegar
- 2/3 cup extra virgin olive oil
METHOD
- Season Salmon, heavy with salt and pepper maybe some fresh herbs.I
- n a medium hot pan with a splash of olive oil sear salmon skin down. Cook for 6 minutes or until salmon is 50%cooked. Turn onto flesh side and continue for 2 minutes. Remove pan from heat and let the fish cook with remaining heat in pan. Do not overcook. Try to keep some pink inside. Can be chilled and served the next day or right away!
- In a large platter lay all lettuce down evenly, place all ingredients into small bunches on top. Drizzle with dressing and garnish with flaked salmon and edible flowers.
Serves 4
Prep time 12 minutes
Cook Time 8 minutes
Special tools Cast iron pan
