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A salmon fillet served on a bed of romaine and radicchio with sautéed mushrooms and watercress. It's enough for a meal.
Ingredients:
1/3-1 lb salmon steak, cooked as desired (grilling or poaching work best))
1/4 cup watercress
1 small head radicchio
1 large head romaine lettuce
1/4 cup minced shallots
1/4 cup oil
1/3 lb tree oyster mushrooms, sliced (or any other wild mushroom variety)
3 tbsp fresh lemon juice
Directions:
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Slice salmon into 1" pieces. Sprinkle with 1 tbsp lemon juice; season with salt & pepper.
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Clean and tear radicchio and romaine leaves and combine in a large bowl.
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Saute mushrooms with shallots in olive oil until translucent. Add remaining lemon juice and season to taste. Toss with salad and top with sliced salmon.