Frisee with Crisped Salmon Skin and Warm Sherry Vinaigrette
Frisee with Crisped Salmon Skin and Warm Sherry Vinaigrette is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Make the croutons: Preheat oven to 350 degrees.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionMake the croutons: Preheat oven to 350 degrees.
Brush both sides of bread slices with 3 tablespoons of olive oil and season with salt and pepper.
Cut into 1-inch cubes and bake croutons in oven on a baking sheet, shaking pan occasionally, until golden brown, 12 to 15 minutes.
Remove salmon skin from fillet and reserve fillet for another use.
Lightly brush half tablespoon hazelnut oil on both sides of salmon skin and place on preheated grill until crispy, about 2 minutes per side. (Alternatively, you can crisp it under a broiler.) Pat salmon skin dry with paper towels, cut into three-quarter-inch dice, and set aside.
Combine shallots, lemon juice, sherry vinegar, ginger, garlic, half cup of hazelnut oil, salt and pepper in a small saucepan and cook the dressing over moderate heat until shallots are wilted, about 3 to 4 minutes.
In a large bowl toss the frisee, salmon skin, and croutons with warm sherry vinegar dressing.
Divide among 6 plates and serve immediately.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.