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Girasole
A California Latin Grill
Chef Roberto "Bert" Ortiz
Pistachio Encrusted Salmon Salad
(Bodylines Spa Salad)*
called "Bodylines Spa Salad" on the menu
best served with White Crane Winery 2001 Merlot Reserve.
Roasted Corn & Tomato Salsa
Ingredients
| 1c |
white corn, roasted & cut from cobb |
| 1c |
Roma tomatoes, pitted & diced |
| 1c |
fresh cilantro, chopped fine |
| 1c |
lemon juice |
| 1c |
pickled jalapeno peppers |
Procedure
| 1. |
Mix all ingredients in a bowl and toss. |
Rice Wine Vinaigrette
Ingredients
| 2c |
rice wine vinegar |
| 1c |
virgin olive oil |
| 1tsp |
finely chopped fresh garlic |
| 1p |
salt |
Procedure
| 1. |
Mix all ingredients in a bowl. |
Salad Presentation
Ingredients
| 8oz. |
fresh salmon fillet |
| 1c |
chopped roasted pistachio nuts |
| 2c |
fresh papaya, chopped medium pieces |
| Rice wine vinaigrette |
| Roasted corn salsa |
| "Spring Mix" greens |
Procedure
| 1. |
Make the corn salsa and set aside. |
| 2. |
Make the rice wine vinaigrette and set aside. |
| 3. |
Peel and chop the fresh papaya and set aside . |
| 4. |
Rub the salmon with olive oil and grill on one side until cooked half way. |
| 5. |
Turn the salmon and pat on the pistachio nuts on the top side. |
| 6. |
Finish cooking the salmon, take off the grill and pat on the pistachio nuts on second side. |
| 7. |
7. Put "Spring Mix" in a bowl & toss with the papaya, half of the roasted corn salsa and dressing - put mixture on plate. |
| 8. |
Add salmon on top, with the other half of the roasted corn salsa on top of the salmon. |
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