Seared Atlantic Salmon Salade With Curry Oil Seared Atlantic Salmon Salade With Curry Oil 24 3 each Shallots, minced 1 tsp. Butter chips 3 tbsp. Sysco Imperial curry powder 1/8 tsp. Sysco Imperial crushed red pepper 1/8 tsp. Sysco Imperial/McCormick salt 1 cup Arrezzio Extra-Virgin olive oil Vinaigrette 1 each Shallots, minced 1 tsp. Sysco Classic garlic, minced 1-1/2 tsp. Sysco Imperial Dijon mustard 1-1/2 tsp. each Sysco Natural fresh tarragon, chopped; Sysco Natural fresh thyme, chopped; Sysco Natural fresh oregano, chopped; Sysco Natural fresh parsley, chopped To taste Sysco Imperial/McCormick salt, Sysco IImperial/McCormick ground black pepper 1/3 cup Red wine vinegar 3/4 cup Arrezzio Extra-Virgin olive oil Salade 9 lb. Portico Simply Coho salmon fillets 1 lb. 8 oz. Mesclum salad greens 12 oz. carrots 12 oz. Julienne cucumbers 12 oz. Freash tomatoes, diced 12 oz. Fennel, thinly sliced 1 lb. 8 oz. Marinated artichoke hearts, drained 6 oz. Sysco Imperial Nicoise olives 1. Prepare Curry Oil: Cook shallots in butter over low heat until soft. Add curry, red pepper, and salt; cook 2 minutes, stirring. Add oil and simmer 20 minutes. Strain mixture through chinois or fine mesh strainer; set aside.
2. Prepare Vinaigrette: Combine shallots, garlic and mustard. Mix until smooth. Add herbs, salt, and pepper. Slowly whisk in vinegar and oil; set aside.
3. Slice salmon on the bias into 1/2-inch thick medallions, 3 ounces each; set aside.
4. For each serving: Brown 2 salmon medallions in 1/2 tablespoon of the Curry Oil, 2 minutes on each side. Toss 1 cup (1 ounce) greens, 1/2 ounce each carrots, cucumbers, tomatoes, and fennel, and 1 ounce of the artichoke hearts with 1/2 tablespoon of the Vinaigrette. Plate the salad and top with salmon. Garnish with 3 olives.
5. NOTE: Seasonal specialties like this one always enjoy high perceived value, particularly when they're as unique a combination of flavors, textures, and colors as this one.