Baked Salmon & Warm Salad By Chef Fabrizio Schenardi
Ingredients:
FOR THE SALMON:
4 pieces of Salmon (6 oz each)
½ cup Italian bread crumb
1/3 cup cooking oil
Salt and pepper to taste
FOR THE SALAD:
2 pieces of russet potatoes
1 cup of dice tomato
8 oz string beans
1 small red onion
1 lemon
1 cup of basil leaves
½ cup olive oil
Salt and pepper to taste
Directions:
Roll the salmon in Italian bread crumb, add salt and pepper. Coat a non-stick sheet pan with the oil. Bake 12 to 14 minutes at 400 degrees.
Meanwhile, prepare the vegetables for the salad. In a small pot, begin boiling water. Peel the potato and cut it in to cubes. Cook it in salty boiling hot water, until you can poke it with a toothpick. Remove potato and place in a large bowl.
While the potato is boiling, take off the ends of the string beans and rinse. After potato is through cooking add the green beans to the same boiling hot water and cook until vibrant green. Remove and add to large bowl. Add sliced onion.
Prepare the dressing by grating the lemon and squeezing the juice into a small bowl. Chop the basil leaves (keep 4 basil leaves for garnish) Mix all the ingredients with a whisk, adjust salt and pepper as needed.
In a bowl mix: potato, tomato, string beans and onions, toss it with the lemon-basil vinaigrette, taste it and adjust salt and pepper if need it. Pour over vegetables and serve with baked salmon.
