Wild Coho Salmon with Citrus Vinaigrette over Micro Salad

Name: Wild Coho Salmon with Citrus Vinaigrette over Micro Salad
Yield: Yield: 4 servings
Cuisine: American
Ingredients: Fresh cracked pepper, to taste; Extra-virgin olive oil, as needed; 2 ounces orange juice; Salt, to taste; 1 ounce shallots, minced; 2 ounces honey; 6 ounces extra-virgin olive oil; 1 ounce garlic, minced; Rested Wild Coho Salmon; Micro Green Salad (3-4 ounces per serving); 8 ounces heart of palm, sliced; 2 vine ripe tomatoes, medium dice; Citrus Vinaigrette, as needed; Micro greens, 1 package; 4, 6-ounces pieces wild Coho salmon

Preparation info

Yield:
4
servings

Difficulty
Easy

Appears in

Toques in Black

By Battman

Published 2019

About

Ingredients

Citrus Vinaigrette

6 ounces extra-virgin olive oil
1 ounce garlic, minced
1 <

Americas
United States
Fish course
Pescatarian
Gluten-free

Method

Citrus Vinaigrette

In a small bowl, add the 6 ounces olive oil, garlic, shallots and honey. Whisk until emulsified, then add the orange juice. Add salt and fresh cracked pepper to taste.