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Caprese-style salad with fish
(0 votes)
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 38 mins
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Ingredients
for
4
- For the salad
- 14 ozs Mozzarella
- 4 Tomatoes
- 1 Tbsp Pumpkin seed oil
- 1 Tbsp olive oil
- 3 Tbsps white balsamic vinegar
- salt
- freshly ground peppers
- For the fish
- 1 slice Melba toast
- 1 cup Basil
- 2 Tbsps Pine nuts
- 2 Tbsps fresh, grated Parmesan
- 1 egg yolk
- 4 Tbsps olive oil
- 21 ozs wild caught Salmon fillet
- Basil (for garnishing)
Preparation steps
1.
Slice the mozzarella into 8 pieces. Divide among four deep plates.
2.
Rinse the tomatoes, cut out the cores and slice. Decorate each plate with a tomato. Season lightly with salt and pepper.
3.
Mix the oil with the balsamic vinegar. Drizzle over the salad and allow to marinate.
4.
Remove the crust from the melba toast. Break the bread into crumbs.
5.
Put the bread crumbs, basil leaves, pine nuts, parmesan cheese, egg yolk and about 2 tbsp of olive oil in a food processor. Puree into a paste.
6.
Rinse the salmon and pat dry. Slice into four pieces.
7.
Slice a little pocket into the sides of each piece with a knife and fill with the paste. Gently saute the fish in hot oil, 3-4 minutes per side, until golden brown. Season with salt and pepper. Cut in half and arrange on top of the salad. Garnish with the fresh basil and serve.
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