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Frisée with Crisped Salmon Skin and Warm Sherry Vinaigrette
Broiled salmon skin is a sushi bar staple, and the ginger in this dish echoes that connection.

Ingredients:
Ten 1-inc1/2-thick slices of French or Italian bread (3 inches in diameter)
3 tablespoons olive oil
salt and pepper to taste
Salmon skin (from a 2-pound salmon fillet)*
1/2 cup plus 1/2 tablespoon hazelnut oil
5 shallots, sliced thin crosswise
2 teaspoons lemon juice
3 tablespoons sherry vinegar
2 tablespoons grated fresh ginger
2 garlic cloves
12 cups frisee (curly endive), torn into pieces, washed thoroughly, and spun dry

Directions:
1. Make the croutons: Preheat oven to 350 degrees. Brush both sides of bread slices with 3 tablespoons of olive oil and season with salt and pepper. Cut into 1-inch cubes and bake croutons in oven on a baking sheet, shaking pan occasionally, until golden brown, 12 to 15 minutes.
2. Remove salmon skin from fillet and reserve fillet for another use. Lightly brush 1/2 tablespoon hazelnut oil on both sides of salmon skin and place on preheated grill until crispy, about 2 minutes per side. (Alternatively, you can crisp it under a broiler.) Pat salmon skin dry with paper towels, cut it into I-inch dice, and set aside.
3. Combine shallots, lemon juice, sherry vinegar, ginger, garlic, 1/2 cup of hazelnut oil, salt, and pepper in a small saucepan and cook the dressing over moderate heat until shallots are wilted, about 3 to 4 minutes.
4. In a large bowl toss the frisée, salmon skin, and croutons with warm sherry vinegar dressing. Divide among 6 plates and serve immediately.

In case you shy away from the pork-fat dressing of the classic frisee, you can always turn to this lighter, but equally delicious version, which substitutes crackling salmon skin for the lardons. Broiled salmon skin is a sushi bar staple, and the ginger in this dish echoes that connection. And further interest is provided by a very sympathetic dose of sherry vinegar. A multi-culti triumph!Serves 6