Courtesy of Brian Streeter, Cakebread Cellars
Serves six
One bunch baby dandelion greens or watercress
One head butter lettuce
One head radiccio
Two Belgian endive
8 oz. Shiitake mushrooms, stems removed and sliced
1 celery root, diced
4 Tbsp. olive oil
2 small spring onions
1 shallot, minced
¼ cup cider vinegar
1 Tbsp. Dijon mustard
¾ cup extra virgin olive oil
6 fillets Wild King Salmon
2 Tbsp. olive oil
2-3 small spring onions, chopped
½ cup panko (Japanese breadcrumbs)
2 Tbsp. Dijon mustard
salt and pepper
Preheat oven to 400°F. Roughly chop the lettuce greens. Place in sink filled with water and toss together to allow any sand or dirt to fall to the bottom. Spin lettuces in a salad spinner and reserve in a large stainless steel bowl.
Heat two tablespoons of olive oil in a large non-stick skillet. Saute the shiitake mushrooms until soft. Season with salt and pepper and remove from the pan. Add the remaining olive oil to the pan and the diced celery root. Saute, stirring often, until soft and lightly starting to brown. Season with salt and pepper. Set aside with the shiitake mushrooms and when cool add to the lettuce greens along with the sliced spring onions.
To make the dressing, combine the shallots, cider vinegar and mustard in a small stainless steel bowl. Whisk in the olive oil to emulsify. Reserve.
To make the crust on the salmon, sauté the diced spring onion in the olive oil until soft. Remove from the heat and place in a small bowl. Combine with the breadcrumbs. Season the salmon with salt and pepper. Brush the top side of each salmon filet with mustard and pat the coating on top. Brush a sheet pan with olive oil and set salmon filets on the sheet pan. Place salmon in the preheated oven and bake until cooked through, 5-7 minutes. While the salmon is cooking, toss the salad ingredients with enough of the dressing to lightly coat. Adjust the seasoning with salt and pepper. Serve salmon with salad alongside.
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Cakebread Cellars
A leader in the Napa Valley wine community for over 30 years, Cakebread Cellars has also been at the forefront of the American healthy-eating movement since the early 1980's, supporting sustainable food, such as wild Pacific salmon. Each year, Cakebread Cellars hosts an “American Harvest Workshop” where top chefs from around the country come together with Cakebread Cellars, local farm purveyors, and media representatives to discuss wine, food, and a healthy lifestyle. For more information: www.cakebread.com
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