Chef Billy Stamboly from Basil Leaf Ristorante in the village of North Syracuse shares his recipe for Mango Salsa Salmon with Micro Greens. Enjoy!
INGREDIENTS:
2- 8oz Skinned Salmon
Salt and Pepper
XVirgin Olive Oil
Vegetable Oil
1-Mango
1 Red Onion
1-Yellow Pepper
1-Red Pepper
1-Italian Parsley
1-Fresh Basil
2-Plum Tomatoes
1-Orange
Fresh Garlic
Fresh Ginger
Micro Greens-Arrugula or Watercrest
White Onion
METHOD: SALSA
Finely chop mango, red onion, tomato, both peppers, 2 cloves of garlic, equal amounts ginger, and combine in bowl with a tablespoon each of parsley and basil, plus salt and pepper to taste. Add the juice from the orange and 1/4 cup xvirgin olive oil. Mix and set in fridge for 1hr.
METHOD: SALMON
In a preheated saute pan, place the salmon (seasoned with salt and pepper) and cook until golden brown on both sides. Remove from pan. If the salmon is thick it may need 5 minutes in the oven.
METHOD: GREEN SALAD
In a mixing bowl, add greens and the thinly sliced white onion. Litely season with salt and drizzle litely with xvirgin oil.
METHOD: FINAL STEPS
Place the salmon on top of the greens, and spoon salsa on top of salmon. Let the juices penetrate the salmon. Enjoy!
