Shiitake Peppercorn Crusted Salmon Salad | Recipies from Austin, TX Restaurants | Austin Restaurants
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Ingredients
- 1/2 lb mixed Salad Greens
- 4 oz Fresh Orange Juice
- 2 tsp Lime Juice
- 2 tsp Lemon Juice
- 3 tbsp Extra Virgin Olive Oil
- 1 tbsp Sugar
- 1 pinch White Pepper
- 1 can of Mandarin Orange segments
- 12 Red Grape Tomatoes, halved, quartered, or sliced in circles
- 1/4 cup Nori Strips—loose, not packed down
- 24 oz of Salmon, cut into 3 ounce portions
- 2 oz dried Shiitake Mushrooms, processed to powder in spice grinder
- 2 tbsp Cracked Peppercorn
- 2-3 tbsp neutral Vegetable Oil (Canola or Corn) for searin
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