#107 Salute to Salmon

Artichoke Heart, Salmon, and Sea Scallop Salad with Citrus Vinaigrette (Yields: 4 servings)

For this recipe you will need:

Citrus Vinaigrette:
• 1 orange, peeled and sectioned
• 1 lime, peeled and sectioned
• 1 c freshly squeezed orange juice
• 2 tsp freshly squeezed lime juice
• 2 tsp freshly squeezed lemon juice
• 1/4 tsp Dijon-style mustard
• Salt & Pepper, to taste
• 3 tbsp extra virgin olive oil

Mustard Vinaigrette:
• 2 tsp red wine vinegar
• 1/2 tsp Dijon-style mustard
• Salt & Pepper, to taste
• 2 tbsp extra virgin olive oil
• 4 artichokes
• 1 lemon, cut in half
• Salt & Pepper, to taste
• 1 skinless fillet of salmon (10 – 12 oz)
• 8 large sea scallops (about 12 oz)
• 1 tbsp extra virgin olive oil
• 4 cups loosely packed mixed baby lettuce (about 4 oz), such as oak leaf, mustard greens, bib, radicchio, frisee, spinach and arugula
• 1 tsp red peppercorns

To prepare the citrus vinaigrette, cut the citrus sections into 4 – 5 pieces and set aside. Heat the orange juice in a saucepan and reduce to 2 tablespoons over high heat, about 5 minutes. Transfer to a mixing bowl and add the lime and lemon juices. Whisk the mustard, salt, and pepper, then whisk in the olive oil until emulsified. Place in a saucepan and set aside.

To prepare the mustard vinaigrette, whisk together the vinegar, mustard, salt and pepper in a mixing bowl. Whisk in the olive oil until emulsified. Adjust seasonings if necessary.

Prepare the artichokes (see notes), rubbing the cut portions with the lemon. When cool, remove the artichoke bottoms. Finely slice at an angle and fan out each bottom. Lightly brush a large baking pan with olive oil. Place the artichoke fans in the pan, and season with salt and pepper. Cut the salmon filet crosswise into 8 slices 1/2-inch thick, season with salt and pepper, and place in the pan with the artichokes. Slice each scallop into 2 medallions, season with salt and pepper, and place in the pan. Brush each ingredient with the olive oil.

Place the baby lettuces in a mixing bowl and toss lightly with the mustard vinaigrette. Arrange the dressed lettuce in the centre of each serving plate. Warm the citrus vinaigrette over medium heat, adding the orange and lime sections and pink peppercorns. Adjust the seasonings if necessary and keep warm.

Heat the broiler. Place the baking pan under the broiler for about 3 minutes (do not turn the ingredients). Place a broiled artichoke bottom on each salad. Cover each artichoke bottom with a slice of salmon, and arrange 2 scallop slices on top. Add a second salmon slice and top with 2 more scallop slices. Spoon the citrus vinaigrette over the fish, and serve immediately.

Bring a large saucepan of water to a boil. To prepare the artichokes, cut off the stems and thorny tips of the leaves. Trim the bottom so that none of the hard green skin remains. As you work, rub the cut portions of the artichokes with the lemon to prevent discolouration. Place the trimmed artichokes in the boiling water and cook for about 20 – 30 minutes, until tender when pierced with a knife. Remove from the boiling water, drain and let cool.

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Copyright © 2009 Hubert Keller. All rights reserved.