Sunday, November 20, 2016

Salmon Brussel Sprout Salad with Poppy Seed Dressing

Dressing:
1/3 cup white sugar
1/2 cup white vinegar
1 teaspoon salt
1 teaspoon ground dry mustard
1 tablespoon dijon mustard
1 teaspoon grated shallots
1 cup vegetable oil
1 tablespoon poppy seeds

Blend in blender for 1 to 2 minutes

Salmon:
Preheat oven 375 f°
Skillet that can be placed in oven
1 4oz Salmon fillet with Skin
Creole Spice Rub by Chef Ryan Rondeno via Amazon.com

Generously coat the salmon with rub. See picture below.
In a skillet on high heat add 2 tablespoons of olive oil and 1 tablespoon of butter. Once heated add salmon skin side down and baste salmon for 3 to 5 minutes.
Turn over face down for 2 minutes.
Turn ovee once more and place in oven for 4 minutes.

Brussel Sprout Salad... toss ingredients with together with 2 tablespoon of Poppy Seed Dressing

8 to 12 Brussels Sprouts shaved on Madeline
8 toasted Hazelnuts
Shaved Parmesan
2 minced chives
4 diced dehydrated apricots

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