Pan-Seared Salmon Salad

PAN SEARED SALMON SALAD, GINGER VINAIGRETTE WITH PINEAPPLE PICO

· 8 OZ. SALMON FILET
· SPRING MIX
· PINEAPPLE PICO
· GINGER VINAIGRETTE
· PINE NUTS
· HEART OF PALM
· JULIENNE CARROTS
· QUESO FRESCO

PINEAPPLE PICO YIELD 1 ½ CUPS
· 1 CUP DICED PINEAPPLE
· 2 CHILE SERRANO, SEEDED & FINELY MINCED
· ¼ CUP RED ONION DICED
· 2 TABLESOONS DICED RED PEPPER
· 3 TABLESPOONS CHOPPED CILANTRO
· 1 TABLESPOON CHOPPED MINT
· 1 TABLESPOON CHOPPED BASIL
· 1 TABLESPOON FRESH LIME JUICE
TOSS ALL INGREDIENTS IN A MIXING BOWL, & LET STAND FOR 15 MINUTES TO BLEND FLAVORS.

GINGER VINAIGRETTE YIELD 3 CUPS
· ½ CUP GINGER JUICE
· ¾ CUP LEMON JUICE
· ½ CUP WHITE VINEGAR
· ½ CUP SUGAR
· 5 SCALLIONS (GREEN PART ONLY) FINELY DICED
· 6 TABLESPOONS MINCED GARLIC
· ¾ CUP LEMON OIL OR OLIVE OIL
· ¾ CUP FINELY DICED CILANTRO
· SALT TO TASTE
1. COMBINE ALL INGREDIENTS EXCEPT OIL & SALT
2. SLOWLY WHISK IN OIL & SALT, REFRIGERATE.

1. HEAT SAUTE PAN OVER MEDIUM HEAT & ADD OLIVE OIL.
2. SEASON SALMON WITH SALT, PEPPER & OLIVE OIL
3. PLACE IN SAUTE PAN & COOK TO MEDIUM, ABOUT 8 MINUTES & REMOVE FROM HEAT.
4. TOSS SPRING MIX WITH CARROTS, HEART OF PALM, PINE NUTS & VINAIGRETTE.
5. PLATE SPRING MIX IN A BOWL, ADD QUESO FRESCO.
6. TOP WITH SALMON & ADD PINEAPPLE PICO & SERVE.