Recipe courtesy of Richard Vellante
- 4 Alaskan wild salmon fillets, each weighing 4 to 5 ounces
- 4 slices red onion, each ½-inch thick
- 2 tablespoons grapeseed oil
- Pinch of salt
- Pinch of black pepper
- 1 pound romaine lettuce, chopped into 1-inch pieces
- 32 pitted kalamata olives
- ¼ cup grainy mustard caper dressing (see recipe below)
- ½ cup diced tomatoes
For grainy mustard caper dressing
- ½ cup whole grain mustard
- 1 cup olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons capers
- ½ teaspoon chopped parsley
- Salt and pepper to taste
Purée mustard, lemon juice, 1 tablespoon capers (drained and rinsed) and parsley in a food processor.
Slowly add oil to form an emulsion. Remove from processor and stir in remaining capers and season with salt and pepper.
Prepare salmon salad:
Lightly brush red onions and salmon with grapeseed oil, sprinkle with salt and pepper, and place on hot, oiled grill.
Toss romaine lettuce with olives and grainy mustard caper dressing. Divide salad among four plates and garnish with diced tomatoes over entire salad.
When salmon is cooked to desired temperature, remove from grill. Place a fillet on top of romaine on each plate, and place onions on top of salmon.
Nutritional information per serving:
Calories: 480 ⁄ Protein: 26 g ⁄ Carbohydrate: 18 g ⁄ Fiber: 5 g ⁄ Sodium: 600 mg
Saturated fat: 4 g ⁄ Polyunsaturated fat: 8 g ⁄ Monounsaturated fat: 14 g
Trans fat: 0 g ⁄ Cholesterol: 55 mg
Richard Vellante, Executive Chef and Executive Vice President of Restaurants, is the driving force behind the hospitality mission at Legal Sea Foods.
Copyright © Legal Sea Foods
Photo: Gina Palmacci
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