Prep Time: 1 Hour
Yields: 6 Servings

Salmon is delicious with chilled salad greens and tomatoes. This fish is the perfect ingredient for a Louisiana summer salad. Top it with a light vinaigrette and serve with fresh-squeezed lemonade or iced tea.

6 (5–8 ounce) salmon fillets
¼ cup fresh herbs (tarragon, thyme, basil, chervil), mixed and chopped
mixed baby salad greens
pear and currant tomatoes
½ cup vegetable oil
1½ cups rice flour
salt and cracked black pepper to taste
1 tbsp chopped chives

Preheat oven to 275°F. In a 10-inch heavy-bottomed sauté pan, heat oil over medium-high heat. Season fillets with salt and pepper, then coat evenly with herb mixture. Coat with rice flour and shake off excess. Sauté 2 fillets at a time, 3–5 minutes on each side or until golden brown and crispy. Place cooked fish on a large cookie sheet in oven to keep warm. Wash salad greens and tomatoes and dry well. Divide greens and tomatoes into 6 bowls. Slice each salmon fillet into about 4 (1-inch) cubes and place on top of greens. Serve with orange-basil vinaigrette or cane syrup vinaigrette.

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