Paillard of Salmon with a Ginger Shallot Vinaigrette, Baby Greens with Papaya and Basil Recipe

Name: Paillard of Salmon with a Ginger Shallot Vinaigrette, Baby Greens with Papaya and Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 fillets of salmon, or 1 1/2 pounds; 1 tablespoon ginger; 2 tablespoons shallots; 2 tablespoons rice wine vinegar; 1 tablespoon lemon juice; 2 tablespoons extra virgin olive oil; Salt and pepper; 3 cups washed mixed baby greens; 1 papaya, peeled, seeded, and finely diced; 1/4 cup washed, dried basil leaves

Servings: persons

3 fillets of salmon, or 1 1/2 pounds
1 tablespoon ginger
2 tablespoons shallots
2 tablespoons rice wine vinegar
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
Salt and pepper
3 cups washed mixed baby greens
1 papaya, peeled, seeded, and finely diced
1/4 cup washed, dried basil leaves

1
Preheat broiler, cut salmon into thin slices, arrange 1/6 of the slices on a sheet of plastic wrap, cover with a second piece of plastic wrap and pound out salmon to 1/4-inch thickness.
2
Transfer paillard to a plate, repeat with remaining salmon.
3
Combine all vinaigrette ingredients, season paillards, drizzle entire surface with vinaigrette.
4
Place plate under broiler for one minute or until salmon just turns opaque.
5
Remove plate, cool 1 minute, dress greens with remaining vinaigrette, add papaya and basil and place small handful of salad at the center of each plate

309

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 3 fillets of salmon, or 1 1/2 pounds, 1 tablespoon ginger, 2 tablespoons shallots, 2 tablespoons rice wine vinegar, and more.

Yes, Paillard of Salmon with a Ginger Shallot Vinaigrette, Baby Greens with Papaya and Basil falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Paillard of Salmon with a Ginger Shallot Vinaigrette, Baby Greens with Papaya and Basil

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