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

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

SALMON

1. Season salmon with salt and pepper.
2. Roast in 300° oven until salmon reaches 140°.
3. Remove and allow salmon to continue to cook on the pan until it reaches 145°.

VINAIGRETTE

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

SERVE

Pair 3/4 cup salad per 1 piece of salmon.