Paillard Of Salmon With A Ginger Shallot Vinaigrette, Baby Greens With Papaya And Basil

Serves: 4

Roxane Raynor

1 January 1970

Based on User reviews:

52

Spice

49

Sweetness

57

Sourness

35

mins

Prep time (avg)

5.6

Difficulty

Ingredients:

1 tbsp

Ginger

2 tbsps

Shallot

2 tbsps

Rice Wine Vinegar

1 tbsp

Lemon Juice

2 tbsps

Virgin Olive Oil (extra)

1

Salt

1

Black Pepper

1

Papaya (peeled, seeded, and finely diced)

1 cup

Basil Leaves (washed, dried)

Directions:

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 pound out salmon to 1/4-inch thickness

2

Transfer paillard to a plate, repeat with remaining salmon

3

Combine all vinaigrette ingredients, season paillards, drizzle entire surface with vinaigrette

4

Place plate under broiler for one minute or until salmon just turns opaque

5

Remove plate, cool 1 minute, dress greens with remaining vinaigrette, add papaya and basil and place small handful of salad at the center of each plate