Recipe 21: Salmon Salad with Shallot-Orange Vinaigrette
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1 pound/450g skinless salmon fillet
Kosher or sea salt
Extra virgin olive oil
1 large shallot
1-inch/2.5cm piece gingerroot
8 ounces/225g mesclun (baby leaf) salad
Composed by Dan Kuramoto
© 2011 Little Tiger Music (ASCAP)
Performed by Hiroshima from their 2012 CD "Departure"