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 Aris' Pairing For This Dish: 2004 Mondavi - Chardonnay |
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Ingredients
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1 6 oz. wild salmon fillet, skin off
2 tablespoons extra virgin olive oil
2 tablespoons fresh basil, chopped
salt and pepper
baby mixed greens
1 each red and yellow tomato. sliced
1/2 red onion, sliced
2 strips bacon, cooked and crumbled
1 cup pecans
1 tablespoon butter, melted
1/4 cup sugar
Lemon Basil Vinaigrette
1/2 cup champagne vinegar
1 lemon, juiced
2 tablespoons fresh basil
1/2 cup extra virgin olive oil
salt and pepper
lemon zest
1 tablespoon white wine
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Preparation
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Season salmon with salt and pepper. Heat sauté pan add olive oil. Add fresh basil. Place salmon in pan. Sear on both sides. Place in a 350 degree oven cook for approximately 10 minutes. Pull out and set aside.
Toss pecans with butter and sugar. Spread out on sheet pan. Toast in oven at 350 degrees for 10 minutes or until lightly brown.
Mix together in blender or glass jar, champagne vinegar, lemon juice, basil, salt, pepper, lemon zest, white wine, olive oil. Blend or shake ingredients until emulsified.
Toss together in a bowl baby mixed greens and vinaigrette.
Arrange on salad on serving plate. Top with tomatoes, onions, and pecans. Place salmon on top. Drizzle vinaigrette all over dish. |
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