Frisee with Crisped Salmon Skin and Warm Sherry Vinaigrette

Name: Frisee with Crisped Salmon Skin and Warm Sherry Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps grated fresh ginger; 3 liters frisee (curly endive), torn into pieces, washed thoroughly, and spun dry; 2 garlic cloves; 237 milliliters Half plus half tablespoon hazelnut oil; 2 teaspoons lemon juice; 3 Tbsps olive oil; 907 grams Salmon skin (from a salmon fillet) (We advise you make this dish only if you have plans for the rest of the salmon fillet!); 6 servings Salt and pepper to taste; 5 shallots, sliced thin crosswise; 3 Tbsps sherry vinegar; 10 slices 10 1-inch-thick slices of French or Italian bread (3 inches in diameter)

Frisee with Crisped Salmon Skin and Warm Sherry Vinaigrette might be just the main course you are searching for. One serving contains 372 calories, 34g of protein, and 22g of fat. This recipe covers 40% of your daily requirements of vitamins and minerals. This recipe serves 6. It is a good option if you're following a gluten free, primal, whole 30, and pescatarian diet. Head to the store and pick up shallots, sherry vinegar, salmon skin, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Make the croutons: Preheat oven to 350 degrees.

Ingredients you will need

Croutons

Equipment you will use

Oven

Brush both sides of bread slices with 3 tablespoons of olive oil and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Bread

Cut into 1-inch cubes and bake croutons in oven on a baking sheet, shaking pan occasionally, until golden brown, 12 to 15 minutes.

Ingredients you will need

Croutons

Equipment you will use

Baking Sheet

Oven

Frying Pan

Remove salmon skin from fillet and reserve fillet for another use. Lightly brush half 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 into three-quarter-inch dice, and set aside.

Ingredients you will need

Hazelnut Oil

Salmon

Equipment you will use

Paper Towels

Broiler

Grill

Combine shallots, lemon juice, sherry vinegar, ginger, garlic, half 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.

Ingredients you will need

Salt And Pepper

Sherry Vinegar