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


Tomato Vinaigrette:

  • Capers
  • Shallots
  • Diced tomatoes
  • Tarragon
  • Parsley
  • Lemon juice
  • Olive oil
  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!



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