Get Inspired
Chia Crusted Pacific Salmon with Micro Sprout Salad & Spicy Roasted Red Pepper Emulsion
Chia Crusted Pacific Salmon with Micro Sprout Salad & Spicy Roasted Red Pepper Emulsion
A light and healthy lunch or dinner option.
- Serves: 4
- Meal type: Entrées
- Species: Salmon
Ingredients
- 4 x 175 g High Liner Foodservice Pacific Salmon Loins SVP #8962
- 36 mL honey
- 60 mL black chia seeds
- 475 mL micro sprouts
- 1.5 litres baby spinach
- 12 cherry tomatoes, halved
- 12 asparagus tips, halved
- For Champagne Dressing
- 1/2 small shallot, peeled
- 1 garlic
- 60 mL champagne vinegar
- 360 mL olive oil
- 15 mL dijon mustard
- 30 mL honey
- For Red Pepper Emulsion
- 1 roasted red pepper, peeled & seeded
- 30ml olive oil
- 30ml white balsamic vinegar
- 5ml chili powder
Method
- Brush presentation side of salmon with honey and season both sides with salt & pepper.
- Dip presentation side of fish into chia seeds.
- Bake in oven @ 350 F (180 C) for 10-12 minutes or until done.
For Spicy Roasted Red Pepper Emulsion:
- On high speed, blend red pepper, olive oil, honey, white balsamic and chili powder.
- Season to taste.
For Champagne Dressing:
- Place ingredients, except olive oil, into a high speed blender.
- Blend at high speed while pouring in the olive oil in a steady thin stream.
- Season to taste.
Assembly:
- Plate salad with salmon and serve 1fl oz (30mL) of champagne dressing on the side.
- Add 1fl oz (30 mL) of roasted red pepper emulsion close to, or underneath the salmon.
