HERB-ENCRUSTED SALMON SALAD
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
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.