salmon scaloppine
Instructions:
- 1 1/2 fresh salmon fillet
- Kosher salt and freshly ground black pepper
- Olive oil 1/2 cup roughly chopped toasted almonds
- 1/2 cup fresh flat-leaf parsley leaves
- 1/2 cup celery leaves
- 1/2 cup arugula, torn if large
- 12 red radishes, shaved
- 4 tablespoons extra virgin olive oil, plus more for drizzling
- Juice of 1 lemon 2 lemons, halved, optional
- Cut the salmon on the diagonal into four 6-ounce slices. Season to taste on both sides with salt and pepper.
- Lay a large sheet of plastic wrap on the work surface and rub the plastic with olive oil. Lay the salmon slices in a single layer on the oiled plastic wrap and cover all with another sheet of plastic wrap. Using a mallet or the bottom of a small, heavy skillet, gently pound the salmon until the fillets are about ¼ inch thick. Lift the plastic wrap off the salmon.
- In a small bowl, mix the almonds, parsley, celery leaves, arugula, and radishes. Add 4 tablespoons of extra virgin olive oil and the lemon juice and toss to mix. Season to taste with salt and pepper and set aside.
- Heat a large nonstick sauté pan over medium-high heat. When the pan is hot, sauté the salmon slices for about 1 minute on each side, or until golden brown. Be careful not to overcook.
- Place 1 slice of salmon on each of 4 serving plates. Spoon a quarter of the salad on top of each piece of salmon and drizzle a little olive oil around the edge of the plate. Garnish each plate with a lemon half, if desired.