Frisee With Crisped Salmon Skin And Warm Sherry Vinaigrette
Serves: 4
Dallas Effertz
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Make the croutons: Preheat oven to 350 degrees
2
Brush both sides of bread slices with 3 tablespoons of olive oil and season with salt and pepper
3
Cut into 1-inch cubes and bake croutons in oven on a baking sheet, shaking pan occasionally, until golden brown, 12 to 15 minutes
4
Remove salmon skin from fillet and reserve fillet for another use
5
Lightly brush half tablespoon hazelnut oil on both sides of salmon skin and place on preheated grill until crispy, about 2 minutes per side
6
(Alternatively, you can crisp it under a broiler
7
) Pat salmon skin dry with paper towels, cut into three-quarter-inch dice, and set aside
8
Combine shallots, lemon juice, sherry vinegar, ginger, garlic, half cup of hazelnut oil, salt and pepper in a small saucepan and cook the dressing over moderate heat until shallots are wilted, about 3 to 4 minutes
9
In a large bowl toss the frisee, salmon skin, and croutons with warm sherry vinegar dressing
10
Divide among 6 plates and serve immediately
11
Make the croutons: Preheat oven to 350 degrees
12
Brush both sides of bread slices with 3 tablespoons of olive oil and season with salt and pepper
13
Cut into 1-inch cubes and bake croutons in oven on a baking sheet, shaking pan occasionally, until golden brown, 12 to 15 minutes
14
Remove salmon skin from fillet and reserve fillet for another use
15
Lightly brush half tablespoon hazelnut oil on both sides of salmon skin and place on preheated grill until crispy, about 2 minutes per side
16
(Alternatively, you can crisp it under a broiler
17
) Pat salmon skin dry with paper towels, cut into three-quarter-inch dice, and set aside
18
Combine shallots, lemon juice, sherry vinegar, ginger, garlic, half cup of hazelnut oil, salt and pepper in a small saucepan and cook the dressing over moderate heat until shallots are wilted, about 3 to 4 minutes
19
In a large bowl toss the frisee, salmon skin, and croutons with warm sherry vinegar dressing
20
Divide among 6 plates and serve immediately