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Cranberry-Mango
Vinaigrette
Panko Crusted Turkey ‘Scallopini’
Pounded Wild Salmon on Tomato-Couscous Salad
Olive Oil-Sesame Oil Poached Albacore Tuna
Salad
Sara Moulton's Spicy Cheese Souffles with
Micro Greens and Cranberry-Mango Vinaigrette
WINE NOTES
Sauvignon Blanc:
Clean gooseberry and fig aromas, with a full flavor. From a coastal
growing area (Paarl, South Africa) with extremely low yields from
unirrigated bush vines.
Kir:
cranberry juice reduced down to a syrup, fill glass 1/3 way, top
with sancerre. |
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Pounded Wild Salmon on Tomato-Couscous Salad
Serves 4
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2 large fillets of center cut
salmon, 6-8 ounces each, skinned
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1/4 cup sliced scallions, white and
green part separated
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1 pint cherry or pear tomatoes,
halved
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1 small English cucumber, cut into
1/4-inch dice
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3 tablespoons extra virgin olive
oil
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1/2 cup Cranberry-Mango Vinaigrette
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2 cups couscous, cooked
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Kosher salt and freshly cracked
black pepper to taste
Turn broiler on high. Slice the
fillets in half into 4 equal pieces. Cover each salmon piece with
plastic wrap. Using a pounder or small sautee pan, pound the salmon
to about 1/4-inch thick. Meanwhile, in a medium bowl, combine
scallion whites, tomatoes and cucumber with 1/4 cup of
Cranberry-Mango Vinaigrette and season with kosher salt and freshly
cracked black pepper. Place a mound of couscous and top with tomato
salad on an oval oven-proof plate. Lay a piece of salmon on top,
brush with extra virgin olive oil, and season with kosher salt and
freshly ground black pepper. Broil salmon for 4-6 minutes until
cooked on the exposed side. Carefully remove plate and drizzle with
the remaining Cranberry-Mango Vinaigrette. Garnish with scallion
greens. Note: Be careful not to burn your new wooden table or melt
your kitchen counter!
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