Heirloom Tomato Salad with Crispy Salmon Skin & Seaweed Dressing
Servings
4 Servings
Ingredients
- 3 shallots thinly sliced
- 1/4 cup red wine vinegar
- a couple handfuls fresh summer green beans wax beans or the fantastic rare sea bean, topped and sliced on the bias, into 3-inch pieces (approximately)
- 4 appetizer portions of filleted salmon skin on
- Pinch kosher salt
- 3 tablespoons grapeseed oil
- 1 handful fresh basil and parsley chopped
- 6-7 gorgeous tomatoes heirloom or on the vine, whatever looks bright, feels firm and smells like heaven in a veggie patch, wedged into bite-sized pieces
- Pinch of sel gris grey salt or any other coarse sea salt
- 10 sheets of nori
- 1/2 cup anchovies 2 small tins, roughly chopped
- 1 clove of garlic finely chopped
- 3/4 cup extra-virgin olive oil
- 1 cup arame
- 1 cup balsamic vinegar
Instructions
- Put the shallots in a container and cover with the red wine vinegar. set aside to “quick pickle.”
- Soak the arame in the balsamic vinegar and set aside in a separate container.
- Chop all of the nori, dry, in a food processor. Combine the rest of the dressing ingredients in a container, still waiting for the arame which will be added when the rest of the salad is done.
- Bring a large pot of salted water to a boil and have a big bowl of ice water ready. Throw the green beans and sea beans in for 60 seconds, pull out with tongs and shock in the ice water. (Certain fresh summer beans might take a lot longer so taste everything raw first. Green beans can be eaten raw, so blanching is perfect, but more fibrous beans need to simmer longer.)
- When completely chilled, drain well. Wash the salmon well and pat it dry. Sprinkle both sides of the fillet with salt.
- Heat the oil in a fry pan and when smoking, add the salmon, skin- side down. The skin will crisp up and the fillet will partially cook through. When the skin is as crispy as can be before it burns, about three minutes, flip the fillet over and let the heat graze the second side. remove from heat and let the salmon rest skin-side up to keep the skin crispy.
- Combine the arame/balsamic vinegar combination with the rest of the dressing. shake it up well. Toss the green beans, sea beans, parsley, basil, tomatoes, the shallots (without the red wine vinegar), a pinch of kosher salt and a good splash of the dressing in a mixing bowl. split the salad between four plates. Top with the warm piece of salmon, crispy skin on top, and a sprinkle salt.