Bertolli

Austin Soups Recipe List

Bistro 88

2712 Bee Cave Road, Austin, TX 78746
512-328-8888

Shiitake Peppercorn Crusted Salmon Salad

Ingredients for Citrus Dressing

1/2 lb mixed Salad Greens
4 oz Fresh Orange Juice
2 tsp Lime Juice
2 tsp Lemon Juice
3 tbsp Extra Virgin Olive Oil
1 tbsp Sugar
1 pinch White Pepper
1 can of Mandarin Orange segments
12 Red Grape Tomatoes, halved, quartered, or sliced in circles
1/4 cup Nori Strips—loose, not packed down

Ingredients for Peppercorn Salmon

24 oz of Salmon, cut into 3 ounce portions
2 oz dried Shiitake Mushrooms, processed to powder in spice grinder
2 tbsp Cracked Peppercorn
2-3 tbsp neutral Vegetable Oil (Canola or Corn) for searin

Ingredients for Mint Yogurt Sauce

4 oz plain Yogurt
1 oz Sugar
1 pinch White Pepper
1-2 tbsp Mint Leaves, torn

Method for Citrus Dressing

• Whisk olive oil into orange, lime, and lemon juices until emulsified; then season to taste with sugar and white pepper. Refrigerate.

Method for Mint yogurt Sauce

• Whisk yogurt with sugar, white pepper, and mint leaves. Chill.

Method for Peppercorn Salmon

• On a plate, mix together powdered Shiitake mushrooms and peppercorn. Coat salmon filets in mushroom and peppercorn mix. Heat oil in pan and sear salmon in hot skillet on all sides (a nonstick pan is good for this and will require less oil), leaving center rare. Remove from pan and set aside. To plate salad, toss mixed salad greens and mandarin orange segments with citrus dressing. Garnish with grape tomatoes and nori strips. Portion out servings of salad onto large plates and arrange 2 salmon filets on each plate next to the salad, not on top of the greens. Drizzle salmon with yogurt dressing.

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