October 7, 2007

composed salmon salad

Just messing around a bit tonight for dinner. We wanted to make a salad of some sort with salmon, so we hit up Pike's Place for most of the ingredients (with a quick stop at Whole Foods... yeah, I was bummed about that too).

In the end, the salad consisted of crispy skin sockeye salmon pieces, roasted red and golden beets, roasted fingerling potatoes, soft boiled egg, fennel (pickled and caramelized), shaved red onion, mache, frisee, and thyme in a vinaigrette made from the residual beet juice from roasting, lemon and olive oil. A fried lemon crisp was also made to accent the acidy underlying the vinaigrette.


  1. Nice job with all of your posts! Your photographs are really beautiful. Nice to see other folks trying hard to plate beautiful food at home. Glad to know I'm not the only nutjob :).

    The Herbivoracious Blog

  2. Ok, now you're going to have to officially stop being a pretender! You made it sound like starting your commando restaurant was a pie-in-the-sky idea and here I find you have a crazy chef blog? Something's fishy and it's not the salmon...