Serving Size : 8

INGREDIENTS

SALMON

• 8 each fish, salmon — skinned, 5oz portions
• 1 teaspoon salt
• 1/2 teaspoon pepper to taste — freshly ground

SALAD

• 1 1/2 pounds kale, curly — stripped, large dice
• 1/2 pound radish, watermelon — peeled, shredded
• 1/2 each onions, red — julienned, soaked in ice water
• 3/4 cup nuts, almonds, marcona — lightly crushed
• 1/2 pound blackberries, fresh

VINAIGRETTE

• 1/2 cup vinegar, raspberry
• 1/4 cup vinegar, apple cider
• 2 teaspoons mustard, dijon
• 1/2 cup olive oil, extra virgin
• 1/4 teaspoon salt to taste
• 2 pinches pepper to taste

DIRECTIONS

SALAD

• Prep kale, radish, and onion as stated.
• Crush the almond as directed.
• Wash the blackberries.
• Toss the kale with a portion of the vin and aggressively massage to soften the kale.
• Divide each ingredient into batches and hold cold.
• Just before and throughout service, toss salad kits together with batches of vinaigrette.
• Adjust seasoning with salt and pepper.

SALMON

• Season salmon with salt and pepper.
• Roast in 300° oven until salmon reaches 140°.
• Remove and allow to carryover to 145°.

VINAIGRETTE

• Blend together the vinegars and mustard.
• Blend in the oils to emulsify and season to taste with salt and pepper.

SERVE

• 3/4 cup salad, 1 piece salmon