Pan seared Salmon with basil vinaigrette from Nicholson's - Cincinnati News, FOX19-WXIX TV

Pan seared Salmon with basil vinaigrette from Nicholson's

BASIL VINAIGRETTE

 

2       CUP            EXTRA VIRGIN OLIVE OIL

2       CUP            BLENDED OLIVE OIL

2       CUP            MALT VINEGAR

1       CUP            BASIL, TIGHTLY PACKED, STEMS REMOVED

1/4    TBSP                   KOSHER SALT

1/2    TBSP                   BLACK PEPPER

1       TBSP                   GARLIC, MINCED

1       TBSP                   SHALLOT, MINCED

1/4    CUP            POWDERED SUGAR

1/4    CUP            EGG YOLKS

In a large, stainless steel bowl, put vinegar, basil, salt, pepper, garlic, shallot and sugar. Begin whisking as you drizzle in both olive oils.   With emersion blender, begin to incorporate egg yolks. Use water to thin the dressing if it is too thick

 

Pan seared Salmon

Yields for portions

4x 8oz pieces of salmon fillet

1/2 ts salt

1/2 ts black ground pepper

2tbs Vegetable oil

Heat a skillet up and add oil. Rub the salt and pepper over all the salmon and place in hot skillet top side facing down.

After 3-4mins turn fish with a fish slice and continue to cook for 3-4mins.

Place cooked salmon on top of Tavern Somerset salad and serve.

 

Tavern Somerset salad

Yields four portions

24oz Mixed spring mix

8oz Roasted Almond slices

8oz Dried cherries

8oz Stilton cheese (crumbled)

Red onion rings to garnish

In a chilled bowl place the spring mix and top with the cherries, stilton cheese crumbles, and almonds. Top with red onion rings and drizzle with basil dressing. Finish off with pan seared Salmon, grilled chicken or Ahi.

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