To prepare à la carte:
1. Place the flour in a stainless steel 4″ half pan. Season the salmon with salt and pepper. Dredge the flesh side of the salmon in the flour. Shake off excess flour. Place 60 ml of canola oil in a heated, nonstick sauté pan. Place the salmon in the pan, skin-side up. Cook on both sides until golden-brown and cooked through. Pull the skin from the salmon.
2. Place 40 g of spring mix in a stainless steel mixing bowl. drizzle 2ml of olive oil over the top of the mix. Season with salt and pepper. Toss in the bowl until mixed.
3. Shingle 3 heated sweet potato apple latkes on the front of a warmed serving plate. Place the spring mix at the top of the plate. Place the salmon, skin-side down, in the center of the plate next to the latkes and spring mix. Spoon 45 ml of tomatillo poblano salsa onto the center of the salmon. Serve with 15 ml of apple sour cream on top of each latke.
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