Girasole

A California Latin Grill
Chef Roberto "Bert" Ortiz

Pistachio Encrusted Salmon Salad
(Bodylines Spa Salad)*

called "Bodylines Spa Salad" on the menu
best served with White Crane Winery 2001 Merlot Reserve.

Roasted Corn & Tomato Salsa

Ingredients

1c white corn, roasted & cut from cobb
1c Roma tomatoes, pitted & diced
1c fresh cilantro, chopped fine
1c lemon juice
1c pickled jalapeno peppers

Procedure

1. Mix all ingredients in a bowl and toss.

Rice Wine Vinaigrette

Ingredients

2c rice wine vinegar
1c virgin olive oil
1tsp finely chopped fresh garlic
1p salt

Procedure

1. Mix all ingredients in a bowl.

Salad Presentation

Ingredients

8oz. fresh salmon fillet
1c chopped roasted pistachio nuts
2c fresh papaya, chopped medium pieces
Rice wine vinaigrette
Roasted corn salsa
"Spring Mix" greens

Procedure

1. Make the corn salsa and set aside.
2. Make the rice wine vinaigrette and set aside.
3. Peel and chop the fresh papaya and set aside .
4. Rub the salmon with olive oil and grill on one side until cooked half way.
5. Turn the salmon and pat on the pistachio nuts on the top side.
6. Finish cooking the salmon, take off the grill and pat on the pistachio nuts on second side.
7. 7. Put "Spring Mix" in a bowl & toss with the papaya, half of the roasted corn salsa and dressing - put mixture on plate.
8. Add salmon on top, with the other half of the roasted corn salsa on top of the salmon.



Back to Recipes page