Best Frisee Salad With Fish And Chips Salmon And Seaweed Recipes

FRISEE WITH FLAKED SALMON AND CUCUMBER

Steps:

• Make vinaigrette: Whisk together honey, mustard, vinegar, sour cream, and 1/2 teaspoon salt. Whisking constantly, add oil in a slow, steady stream; whisk until emulsified. Set vinaigrette aside.
• Using a vegetable peeler, shave cucumber lengthwise on four sides to yield 20 thin ribbons; discard core. Halve ribbons crosswise.
• Using a fork, flake salmon fillet into 1- to 1 1/2-inch pieces. Toss frisee, dill, and cucumber ribbons in a bowl. Season with salt and pepper. Divide frisee mixture among plates, and top each with some of the salmon. Drizzle vinaigrette over each.

FRISEE SALAD WITH FISH AND CHIPS (SALMON AND SEAWEED)

Steps:

• Rub the 1/3 cup of olive oil into the salmon and set aside to marinate at least 1 hour. Preheat grill or broiler to high heat and grill salmon 3 minutes to a side, until it is thoroughly seared on the outside but barely warm in the center. Remove from heat and set aside.
• To prepare the dulse, first peel and stretch the pieces to separate them. Heat the grape seed oil in a skillet over high heat until oil is smoking. Add the pieces of seaweed a few at a time to the smoking oil. They will curl flat and brown almost immediately. Remove from heat, drain on paper towels and set aside. Saute basil leaves; drain and set aside. Sprinkle the sage vinegar over the seaweed and basil.
• To prepare the salad cream, first whisk together the vinegar and oil. Add salt and pepper. Beat in creme fraiche until mixture is thoroughly homogeneous and creamy. Add chives just before serving. Pour over the endive and toss to mix and coat the leaves completely.
• To serve, put a mound of greens on each plate. Cut the salmon in very thin slices and distribute on top of each salad mound. Sprinkle the salmon slices with seaweed "chips" and serve immediately.

SMOKED SALMON AND FRISEE CARPACCIO

Steps:

• For the dressing: In a food processor, combine the apple, vinegar, lemon juice, maple syrup, olive oil, salt, and pepper. Blend until smooth.
• Place the lettuce, avocado, and walnuts in a large bowl. Add 3/4 of the dressing and toss until all the ingredients are coated. Arrange in a single layer on a platter and top with the smoked salmon. Drizzle with the remaining dressing and serve.
• Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.