Recipe: Salmon Escalope with Arugula, Tomato and Cucumber Salad

Recipe by Gary Donlick of Bistro Niko
Demonstrated at Ponce City Farmers Market on August 16, 2016

Ingredients

Tomato Vinaigrette:

  • Capers
  • Shallots
  • Diced tomatoes
  • Tarragon
  • Parsley
  • Lemon juice
  • Olive oil
Directions
  1. Slice the fillet of salmon very thinly and salt both sides, and set a wide sautee pan over medium high heat. Add oil, when oil is hot, sautee the salmon for 1 or 2 minutes per side. remove from heat and set aside on paper towels to drain oil.
  2. In a bowl, combine diced tomatoes with capers, shallots, tarragon, parsley, lemon juice and olive oil. Mix to combine.
  3. On plates, place arugula, then salmon, then top with the tomato vinaigrette. Serve!

2016-08-16-chef-gary-donlick-2

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