INGREDIENTS:
4 8oz Salmon Fillets
Badia® Sea Salt
Mixed peppercorns, freshly ground
Fresh lemon juice
Basso® Extra Virgin Olive Oil
2 bunches fresh leeks
8oz shiitake mushrooms
1tsp grated ginger
A splash of balsamic vinegar
Sliced Heirloom Tomatoes
DIRECTIONS:
Rinse fish, pat dry and season with sea salt, finely ground pepper and lemon juice. Heat olive oil in a skillet until hot but not smoking. Sear salmon for 2 to 3 minutes on each side. Remove from heat and let rest.
Julienne and wash leeks well. Place into hot water to blanch, strain to drain well and cool. Clean and slice shiitake mushrooms. Heat olive oil over medium heat in a sauté pan. Add mushrooms and toss in the hot pan. Add leeks, ginger, sea salt and freshly ground mixed peppercorns, then the splash of balsamic vinegar. Toss well in hot pan and mix with wooden spoon. Let cook for 5 minutes.
Divide leek and mushroom mixture between 4 plates. Put seared salmon on top garnish with lemon. Slice heirloom tomatoes on the side. Bon Appétit!
BFS SHOPPING LIST
Item # Description Pack Size
6217265 Salmon Fillet Cuts, 4/8oz, Skinless Boneless Tail Cuts
4701820 Lemons 165ct
4731025 Ginger 1/30lb
1807030 Badia Sea Salt 12/10oz
4724430 Leeks 12ct
4724044 Shiitake Mushrooms 3lb
3805012 Basso Extra Virgin Olive Oil 12/1ltr
