Esta es una exhibición prevé de cómo se va ver la receta de 'Paillard Of Salmon With A Ginger Shallot Vinaigrette' imprimido.

Receta Paillard Of Salmon With A Ginger Shallot Vinaigrette
by Global Cookbook

Paillard Of Salmon With A Ginger Shallot Vinaigrette
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

Ingredientes

  • 3 x Fillets salmon, or possibly 1 1/2 pounds
  • 1 Tbsp. Ginger
  • 2 Tbsp. Shallots
  • 2 Tbsp. Rice wine vinegar
  • 1 Tbsp. Lemon juice
  • 2 Tbsp. Extra virgin extra virgin olive oil
  •     Salt and pepper
  • 3 c. Washed mixed baby greens
  • 1 x Papaya, peeled, seeded, and finely diced
  • 1/4 c. Washed, dry basil leaves

Direcciones

  1. Preheat broiler, cut salmon into thin slices, arrange 1/6 of the slices on a sheet of plastic wrap, cover with a second piece of plastic wrap and lb. out salmon to 1/4-inch thickness. Transfer paillard to a plate, repeat with remaining salmon.
  2. Combine all vinaigrette ingredients, season paillards, drizzle entire surface with vinaigrette. Place plate under broiler for one minute or possibly till salmon just turns opaque. Remove plate, cold 1 minute, dress greens with remaining vinaigrette, add in papaya and basil and place small handful of salad at the center of each plate.
  3. Yield: 6 servings
  4. Original Title: PAILLARD OF SALMON WITH A GINGER SHALLOT VINAIGRETTE, BABY GREENS WITH PAPAYA AND BASIL