Omega Salmon Garden Salad

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Omega Salmon "Garden Salad" 8-4oz Wild Salmon 1 C Olive – dehydrated soil 1 C Black beluga lentils – cooked 1/2 C Champagne dill vinaigrette 1 Corn ear – shucked, blanched and sliced off cobb 1/2 lb Haricot vert – stemmed & blanched 8 ea Beets – quartered 1 Asparagus bunch – blanch and cut 1 Assortment of Baby Squash 1 Radish – sliced thin 1 Avocado – diced, sliced, quenell 3 Tomatoes – each a different type 1 ea Capers. olives .artichokes 1 Red onion – sliced very thin 1 Bunch baby lettuce 8 Bunches hydro mache 1 Bunche hydro Watercress 8 Sprigs fresh basil 8 Seasonal flower blossoms 8 Herb Blossoms Champagne Dill Vinaigrette (Yields 1 quart= 32 1oz servings) 4oz Dill – freshly chopped 1/2 C Champagne vinegar 2 Shallots – finely minced 1/4 C Dijon mustard 11/4 C Olive oil 2 C Canola oil Place first four ingredients in medium mixing bowl. Slowly whisk in oils and emulsify. Season to taste. For service. Or Place both in blender and blend for 20 seconds. Place in plastic bottle. Make every other day. Olive Soil 2 C Black Olives – minced Place minced olives on nonstick silpat and place in oven lowest setting over night Assemble In center of plate place two tablespoons lentil and spread evenly. Sprinkle 2 tablespoons dehydrated olive around lentils inside border of plates. In small bowls combine vegetables. In more small bowls place baby lettuce etc. Season vegetable and lettuce lightly with fine Sea Salt, Several drops Oil and then several drops Vinegar. Mix Lightly and place abstractly in middle of square plates. Place freshly grilled. poached or seared salmon on top, garnish with sea salt, fresh herbs, blossums,flowers etc. Drizzle drops of Vinaigrette over the top and enjoy.

Omega Salmon Garden Salad

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Omega Salmon Garden Salad taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.

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Directions:

  1. Omega Salmon "Garden Salad" 8-4oz Wild Salmon 1 C Olive – dehydrated soil 1 C Black beluga lentils – cooked 1/2 C Champagne dill vinaigrette 1 Corn ear – shucked, blanched and sliced off cobb 1/2 lb Haricot vert – stemmed & blanched 8 ea Beets – quartered 1 Asparagus bunch – blanch and cut 1 Assortment of Baby Squash 1 Radish – sliced thin 1 Avocado – diced, sliced, quenell 3 Tomatoes – each a different type 1 ea Capers. olives .artichokes 1 Red onion – sliced very thin 1 Bunch baby lettuce 8 Bunches hydro mache 1 Bunche hydro Watercress 8 Sprigs fresh basil 8 Seasonal flower blossoms 8 Herb Blossoms Champagne Dill Vinaigrette (Yields 1 quart= 32 1oz servings) 4oz Dill – freshly chopped 1/2 C Champagne vinegar 2 Shallots – finely minced 1/4 C Dijon mustard 11/4 C Olive oil 2 C Canola oil Place first four ingredients in medium mixing bowl. Slowly whisk in oils and emulsify. Season to taste. For service. Or Place both in blender and blend for 20 seconds. Place in plastic bottle. Make every other day. Olive Soil 2 C Black Olives – minced Place minced olives on nonstick silpat and place in oven lowest setting over night Assemble In center of plate place two tablespoons lentil and spread evenly. Sprinkle 2 tablespoons dehydrated olive around lentils inside border of plates. In small bowls combine vegetables. In more small bowls place baby lettuce etc. Season vegetable and lettuce lightly with fine Sea Salt, Several drops Oil and then several drops Vinegar. Mix Lightly and place abstractly in middle of square plates. Place freshly grilled. poached or seared salmon on top, garnish with sea salt, fresh herbs, blossums,flowers etc. Drizzle drops of Vinaigrette over the top and enjoy.

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