by Jason Merryweather, The Harvest Restaurant at Thanksgiving Point
Salad components
- 1lb. Mixed Greens
- 2 Ripe Avocados Medium Diced
- ½ Pineapple Medium Diced
- 1 Cucumber Peeled, Medium Diced
- 1lb. Grape Tomatoes
- 4-5-6oz. Portions Salmon Filet
- 1T. Olive Oil
Combine first five ingredients in a medium to large French bowl, wet aside unit service. Heat up large sauté pan. Season salmon with salt and pepper. Heat large sauté pan over medium heat, add olive oil to the pan, place salmon skin side up and cook ½ way. Turn salmon and cook until done.
Citrus Vinaigrette
- Zest and juice of 1 lemon, lime, orange
- 1T. sugar
- 1c. Olive oil
- 1t. diced shallots
Combine zest and juice of citrus, sugar and shallots in a small French bowl. Slowly whisk in olive oil. Season with salt and pepper if necessary.
Assembly
Toss the salad and ingredients with the citrus vinaigrette reserving 2T. for the salmon. Split the salad into 4 pasta bowls. Place one warm salmon filet on each salad and drizzle reserved vinaigrette over the salmon. Serve
