Hot weather calls for cool dishes and this one gives you the satisfaction
of hearty salmon and chilled salad greens. Top with a light vinaigrette
and you have a perfect meal for a summer dinner. Fresh-squeezed
lemonade or iced tea are perfect beverages to serve with this meal.
- 6 (5 - 8oz) salmon filets
- 1/4 cup fresh herbs (tarragon, thyme, basil, chervil), mixed
- Mixed baby salad greens
- Pear and current tomatoes
- 1 1/2 cups rice flour
- 1/2 cup vegetable oil
- salt and cracked black pepper to taste
- 1 tbsp chives, chopped
Preheat oven to 275 degrees F. In a 10-inch heavy-bottom sauté
pan, heat vegetable oil over medium-high heat. Season the filets
using salt and pepper then coat evenly with herb mixture. Coat well
in the rice flour, shaking off the excess. Sauté the filets,
2 at a time, until golden brown and crispy, approximately 3 to 5
minutes on each side. When the fish are cooked, place on a large
cookie sheet and continue until all are done. Place cookie sheet
in oven to keep hot.
Wash salad greens and tomatoes and dry well. Divide greens into
6 bowls. Slice salmon filets to 1 inch thickness and place on top
of greens. Serve with orange-basil vinaigrette or cane syrup vinaigrette.