Grilled Salmon Salad

Created by Executive Chef Jean Chery, CEC, CDM, CFPP
Classic Residence by Hyatt in Plantation
Serves 8

• 6 ounces olive oil
• 1 teaspoon shallots—diced fine
• 1/2 teaspoon fresh thyme—chopped
• 1/2 teaspoon rosemary—chopped
• 1-1/2 teaspoons lime juice
• 48 ounces salmon—cut into 6-oz fillets
• 12 ounces portobello mushrooms—julienne
• 12 ounces shiitake mushrooms—julienne
• 12 ounces enoki mushrooms—julienne
• 2 teaspoons Pommery mustard powder
• 1 teaspoon chives—chopped
• 1/2 ounce raspberry vinegar
• 5 ounces peanut oil
• 1 teaspoon fresh basil—julienne
• 1 pound lettuce leaves—mesclun
• 1 pint fresh raspberries
• Salt and pepper—to taste

1. Prepare marinade by mixing olive oil, shallots, fresh thyme, rosemary, and lime juice.
2. Add salt and pepper to taste.
3. Use half of the marinade for salmon and the other half for the mushrooms. Set aside.
4. Prepare vinaigrette in a bowl by adding mustard, chives, vinegar.
5. Slowly whip while adding peanut oil.
6. Add basil, salt and pepper to taste.
7. Grill salmon to medium and sauté mushrooms until golden.
8. In a plate of your choice, add mesclun lettuce and overlap salmon on lettuce; add mushrooms on top of salmon, then drizzle with the vinaigrette.
9. Garnish with fresh raspberry.
10. Enjoy!