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4x 6 oz salmon fillet (wild if possible)

2 cloves garlic, peeled

1 bunch parsley

2 tbsp fresh rosemary leaves

cup olive oil

2 cups frisee lettuce (use inner leaves only)

cup dried mission figs

2 oranges, peeled and segmented

1 fiji apple, cored and diced

cup toasted walnuts

cup low fat yogurt

Squeeze lime juice

2 scallions finely sliced on bias

2 tbsp parsley pesto or herb oil

Salt and pepper to season


1. To make the house seasoning oil, place olive oil, garlic, parsley and rosemary in blender

2. Pulse until the herbs, garlic and oil are combined

3. Brush salmon with the oil and season with the salt and pepper

4. Place salmon in hot pan and sear for 3 minutes on each side

5. Meanwhile place frisee in mixing bowl and add figs, walnuts, orange segments, and apple. Season with lime juice

6. To serve the dish place salad in a metal ring mould in the center of the plate. Place salmon on top and garnish with scallions and a drizzle of parsley pesto or herb oil.

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Salmon- Wild salmon with waldorf modern
Chef Larry Nicola, Nics Beverly Hills
Difficulty: Chef de Partie (Intermediate/Medium)

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