Frisee Salad With Fish and Chips (Salmon and seawee

Name: Frisee Salad With Fish and Chips (Salmon and seaweed)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup olive oil flavored with herbes de Provence, or best-quality extra-virgin olive oil; 1 salmon fillet, preferably from a wild fish, weighing at least 1 pound; 1 ounce of dulse (see note); 3 tablespoons grape seed oil or other oil that tolerates high temperatures; 12 basil leaves preserved in oil (optional); 2 tablespoons sage vinegar or flavorful wine vinegar; 3 tablespoons basil vinegar or flavorful wine vinegar; 8 tablespoons basil oil or best-quality extra-virgin olive oil; Pinch of salt; Freshly ground black pepper to taste; 2 tablespoons creme fraiche (see note); ⅓ cup finely slivered fresh chives; 2 bunches curly endive or chicory frisee, rinsed and dried

Servings: persons

⅓ cup olive oil flavored with herbes de Provence, or best-quality extra-virgin olive oil
1 salmon fillet, preferably from a wild fish, weighing at least 1 pound
1 ounce of dulse (see note)
3 tablespoons grape seed oil or other oil that tolerates high temperatures
12 basil leaves preserved in oil (optional)
2 tablespoons sage vinegar or flavorful wine vinegar
3 tablespoons basil vinegar or flavorful wine vinegar
8 tablespoons basil oil or best-quality extra-virgin olive oil
Pinch of salt
Freshly ground black pepper to taste
2 tablespoons creme fraiche (see note)
⅓ cup finely slivered fresh chives
2 bunches curly endive or chicory frisee, rinsed and dried

1
["Rub the 1/3 cup of olive oil into the salmon and set aside to marinate at least 1 hour.", "Preheat grill or broiler to high heat and grill salmon 3 minutes to a side, until it is thoroughly seared on the outside but barely warm in the center.", "Remove from heat and set aside.", "To prepare the dulse, first peel and stretch the pieces to separate them.", "Heat the grape seed oil in a skillet over high heat until oil is smoking.", "Add the pieces of seaweed a few at a time to the smoking oil.", "They will curl flat and brown almost immediately.", "Remove from heat, drain on paper towels and set aside.", "Saute basil leaves; drain and set aside.", "Sprinkle the sage vinegar over the seaweed and basil.", "To prepare the salad cream, first whisk together the vinegar and oil.", "Add salt and pepper.", "Beat in creme fraiche until mixture is thoroughly homogeneous and creamy.", "Add chives just before serving.", "Pour over the endive and toss to mix and coat the leaves completely.", "To serve, put a mound of greens on each plate.", "Cut the salmon in very thin slices and distribute on top of each salad mound.", "Sprinkle the salmon slices with seaweed ""chips"" and serve immediately."]

3156

kcal

Calories

353

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ⅓ cup olive oil flavored with herbes de Provence, or best-quality extra-virgin olive oil, 1 salmon fillet, preferably from a wild fish, weighing at least 1 pound, 1 ounce of dulse (see note), 3 tablespoons grape seed oil or other oil that tolerates high temperatures, and more.

Yes, Frisee Salad With Fish and Chips (Salmon and seaweed) falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Frisee Salad With Fish and Chips (Salmon and seaweed)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions