• Seared Salmon with White Beans, Squash and Greens with Green Tea Dressing

    Ingredients

    Citrus Green Tree Dressing

    Yield: 8 portions

    • Ingredients
      Amount
    • Green tea
      1/2 cup
    • Corn starch 
      ½ Tbsp.
    • Water 
      3 Tbsp.
    • Ginger, chopped
      1 tsp.
    • Orange juice
      2 Tbsp.
    • Lime, zest and juice of
      1 each
    • Rice wine vinegar
      ½ cup
    • Sugar
      ½ tsp.
    • Mayonnaise (or Greek yogurt)
      3 Tbsp.
    • Green onion, chopped
      2 Tbsp.
    • Mint leaves
      8 each
    • Basil leaves
      8 each
    • Cilantro, chopped
      ¼ cup
    • Soy bean oil
      2-4 Tbsp.
    • Ground black pepper
      ¼ tsp.
    • Salt
      as needed

    Salad

    • Ingredients
      Amount
    • Great Northern White Beans, cooked, drained
      3 cups
    • Winter greens, such as arugula, kale, chicory, escarole
      2 cups
    • Butternut squash, diced and roasted
      2 cups
    • Orange segments
      2 cups
    • Lemon segments
      ½ cup
    • Red onions, sliced thin and soaked in cold water
      1 cup
    • Parsley, chopped
      ½ cup
    • Dill, chopped
      ¼ cup
    • Mint leaves
      ½ cup
    • Salt
      as needed
    • Ground black pepper
      as needed

    Salmon

    • Ingredients
      Amount
    • Salmon, skinned, cut in 4 oz. portions
      8 each
    • Salt
      as needed
    • Ground black pepper
      as needed
    • Lemon zest
      2 tsp.
    • Orange zest
      2 tsp.
    • Olive oil
      1 oz.
    • Canola oil
      1 oz.

    Garnish

    • Ingredients
      Amount
    • Micro greens
      as needed

    Method

    For the Salad Dressing:

    1. Bring the green tea to a boil.
    2. Dissolve the corn starch in 3 tablespoons of water, and whisk in the starch with the tea to thicken; remove from heat and chill.
    3. Add the green tea, ginger, orange juice, lime juice and juice, rice vinegar, sugar, mayonnaise, green onions, mint, basil, and cilantro into a blender and purée. Drizzle in soy bean oil as needed to make a smooth puree. Season with black pepper and salt. Set aside.

    For the Salad:

    1. In a large mixing bowl, combine the Great Northern White Beans, greens, roasted butternut squash, orange and lemon segments, red onions, parsley, dill and mint.
    2. Season to taste with salt and pepper, and toss the salad with the citrus green tea dressing.

    For the Salmon:

    1. Season the salmon with salt and pepper. Let rest for 10 minutes. Combine the lemon and orange zest with the olive oil. Rub all over the salmon.
    2. Heat the canola oil in a sauté pan over medium high heat. Sear the salmon on both sides until just cooked through. Let rest for 5 minutes.

    To Serve:

    1. Place about a cup of salad on the plate, then top with a piece of seared salmon. Drizzle more dressing over the salmon and garnish with micro greens.