Texan Magazine
From The Kitchen Of International Executive Chef Eduard Peyer
Serves 2
INGREDIENTS
8 ounces of fresh Salmon fillets
1 cup of fresh cubed Mozzarella
2 ripe Roma tomatoes, cubed
3 cups Arugula
10-12 fresh basil leaves
1 large or 2 medium ripe Avocados, cubed
1/3 cup toasted pine nuts
Juice of one Lemon
1 teaspoon of Orange Zest
Seasoning:
1/4 cup Sea Salt or Kosher Salt
1 teaspoon course cracked black pepper
Some mild Paprika
Some Sumac
(Romesco dressing ingredients are listed below)
Mix all the seasoning and spices and
Rub into the Salmon fillet.
Set aside for about 10 minutes at room temperature.
Place fresh Mozzarella, tomatoes, avocados and Arugula into a bowl
Add toasted pine nuts and Orange Zest and the juice of one Lemon.
In a HOT cast iron skillet or a HOT grill, char the seasoned Salmon fillet on both sides. Make sure it’s kind of charred on the outside, but soft and juicy inside, it can even be a bit raw in the middle.
Dice the Salmon fillet into large chunks and add to the salad mix in the bowl.
For the Romesco Dressing
1 1/2 cups Red pimentos from a can, well drained
1/3 cup pine nuts
2 to 3 cloves of Garlic
2 Tablespoons of Dijon Mustard
Juice of 1/2 lemon
Juice of 1/2 orange
1 cup of extra virgin Olive oil
1/3 cup of Spanish Sherry vinegar
Salt & Pepper to taste
Place pimentos, pine nuts, garlic and Dijon mustard into a blender.
Add the Extra Virgin Olive oil
Blend to a smooth paste.
Add Sherry vinegar, lemon juice and orange juice.
Blend once more and season to taste.
Mix some of the Romesco vinaigrette with the salad mixture and toss well.
Taste and season to your taste.
Serve with a glass of crisp Albariño
Bon Appetit!
