Salty's at Redondo Beach,
Executive Chef Gabe Cabrera
Seared Wild Salmon with Watercress Vinaigrette and
Pico de Gallo
Serves 1
Ingredients:
Multiply ingredients and measurements for more
people
7 oz wild salmon
¼ tsp. kosher salt
1 oz. butter
5 oz. potato cake
2 oz. watercress vinaigrette
3 oz. Pico de Gallo
1 each, watercress sprig
Procedure:
Season salmon with kosher salt and sear with butter
in a sauté pan until done. To plate: Place mashed
potatoes on the center of a serving plate, surround
the potatoes with the watercress vinaigrette.
Arrange the seared salmon on top of the mashed
potatoes. Crown the salmon with Pico de Gallo with a
watercress sprig.
Watercress
vinaigrette ingredients:
1 oz. Champagne
vinegar
1/4 bunch watercress, hydroponic
1/2 cup canola/olive oil mixed
1/4 tsp. freshly minced garlic
1/2 tsp. freshly minced shallots
1 tsp. granulated sugar
1/2 tsp. kosher salt
1/2 tsp. yellow mustard
1 pinch of ground black pepper
Procedure:
Combine vinegar, mustard, watercress and mix until
pureed in a blender. Slowly add oil, finish with
garlic, shallots and salt and pepper.
Mashed
potatoes ingredients:
5 oz left over
mash potatoes--- pan sear in canola oil
2 TBS chives mixed in
Procedure: Mold
into a round patty
Pico de gallo ingredients:
1 TBS. radishes,
1/4 inch diced
1 TBS. English cucumber, ¼ inch diced and seeded
2 tsp. white onions, 1/4 inch diced
1 1/2 TBS. watercress, 1/2 inch sliced
2 tsp. fresh lime juice
1 tsp. oil, blended, canola and olive oil
1 pinch of kosher salt
1/4 each avocado, 1/2 inch, sliced
Procedure:
Mix gently and
set aside until ready to use.
Click here
to see Gabe's tip
January 2008 |