Seared Salmon Salad with summer vegetables and orange ginger vinaigrette
Ingredients and Directions for basil oil
1/2 cup fresh basil (stemmed and washed)
1/2 cup olive oil
Blend together until completely pureed and strain through a cheese cloth inside a mesh strainer. Store in squeeze bottle or any container you have.
Ingredients (serves 2)
2 pieces salmon 6oz filets
1 gold beet
1/2 cantaloupe
2 belgain endive
(red and green 1 each)
1 medium zucchini
1 medium yellow squash
4 strawberries
1/4 cup white wine
1/4 cup water
Ingredients for vinaigrette
1 orange (juiced)
1/2 cup olive oil
1/4 cup apple cider vinegar
1 tbsp sugar
2 tsp dijon
1/4 tsp fresh ginger
(powder can be used as sub) touch of salt (1/4 -1/2 tsp)
Directions for vinaigrette
1. place everything except the
olive oil in a blender or robot coupe (you need to have a hole access so you can pour the oil while blending).
2. Slowly add the oil until it emulsifies together and then season with touch of salt.
3. Store in container (shelf life is two weeks).