Slow Cooked Wild BC Salmon with Sauteed Dandelion Greens, Bacon Truffle Vinaigrette

Ingredients

Yield:

Serves 4

• • 4, 160g salmon fillet portions scaled but skin on
  • 400g dandelion greens, ribbed
  • 56g diced bacon, sautéed until crisp
  • 20 g chopped chive
  • 14g diced shallot
  • 14g chopped garlic
  • 100g butter
  • 100ml grain mustard vinaigrette
  • drizzle of white truffle oil

• Vinaigrette:

  • 28g Dijon mustard
  • 28g grainy mustard
  • 56ml honey
  • 50ml champagne vinegar
  • 200ml grapeseed oil

Preparation

Difficulty:

medium

Time:

20 Minutes

Total Time:

1 Hour

1. First make the vinaigrette:

   • Combine the mustards, honey and vinegar
   • Whisk in the oil slowly
   • Season with salt and pepper

2. Then start the salmon:

   • Season the salmon with salt and pepper, place on a baking sheet, skin side up
   • Place 20g of butter on each fillet
   • Place in a 275 degree oven for 20-25 minutes

3. Sauté the greens:

   • In a sauté pan sauté the garlic until sweet
   • Add the greens and turn over until all wilted, season with salt and pepper
   • Transfer to some paper towel to drain excess liquid

4. Prepare the final vinaigrette

   • Sauté the shallots until clear
   • Add the bacon, tomato and sauté for 15 seconds
   • Remove from heat and allow to cool slightly
   • Add vinaigrette, chopped chive and truffle oil
   • Set aside

5. Assemble the plates:

   • Remove salmon from the oven
   • Peel off skin and with a Parins knife scrape away the brown fatty layer
   • Divide the greens onto 4 plates
   • Place Salmon on top of greens and spoon the vinaigrette over