Chef/Owner Jason Huguet of Steamboat Warehouse Restaurant

Grilled Salmon Salad w/Citrus Basil Vinaigrette & Seared Sashimi Tuna Salad w/Balsamic Herb Vinaigrette

Grilled Salmon Salad w/Citrus Basil Vinaigrette

• 2 (8 oz) Fresh Salmon Filets
• Mesclun Salad Mix
• 10 Cherry tomatoes
• 2 eggs
• ½ C sliced black olives1/4 C roasted sliced almonds
• 3 C Extra Virgin Olive Oil
• ½ C fresh squeezed orange juice
• ½ C white wine
• 2 T finely chopped basil
• 1 tsp finely chopped mint
• ½ C freshly sliced green onions
• 2 T minced garlic
• ½ C fresh chopped parsley
• 2 fresh basil sprigs
• Salt & black pepper to taste
• All purpose seasoning to taste

for basting mixture

• 2 C melted real butter
• 2 T fresh squeezed lemon juice
• 2 T Worcestershire sauce

Method:
Mix the basting mixture ingredients and set aside. Season the salmon filets with all purpose seasoning to taste. Baste them with the butter mixture and allow to cook for about 3 to 5 minutes on each side, to about medium internal temperature. The steaks can be cooked through out if desired. While the filets are cooking, take a mixing bowl and place the olive oil, orange juice, wine, basil, mint, green onions, minced garlic, salt & black pepper to taste and mix well. Take a desired amount of the mesclun mix, at least 4 C, and toss with a 2 oz ladel full of the vinaigrette. More vinaigrette can be added if desired. Place the salad on your favorite serving plate. Cut the cherry tomatoes in halves, and quarter the eggs, then place them on the salad. Next, add the roasted almonds & black olives, then remove the salmon filets and place them on the salad as well. Garnish with freshly chopped parsley, and fresh sprigs of basil.
Serves 2

Seared Sashimi Tuna Salad w/Balsamic Herb Vinaigrette

• 2 (8 oz) Sashimi Tuna Steaks
• Mesclun Salad Mix
• 2 tomatoes
• 20 fresh asparagus spears (blanched)
• 3 C Extra Virgin Olive Oil
• 1 C Balsamic Vinegar
• 2 T minced garlic
• 2 T finely chopped Thyme (fresh)
• 2 sprigs of fresh thyme
• Salt & black pepper to taste
• All purpose seasoning to taste
• 2 C fresh shredded parmesan cheese

for basting mixture

• 2 C melted real butter
• 2 T fresh squeezed lemon juice
• 2 T Worcestershire sauce

Method:
Mix the basting mixture ingredients and set aside. Take the two tomatoes, cut off the stem end & the other end and then slice down the middle so that you have to large slices. Baste with the butter mixture and place on the skillet. Sear on both sides, remove from the heat, then top them with about half of the freshly shredded parmesan cheese. Then, place the asparagus spears on the grill as well, for about 1 to 2 minutes, then set aside. Season the tuna steaks with the all purpose seasoning to taste. Baste them with the basting liquid and place them on a cast iron skillet, on medium to high heat. Make sure the skillet is preheated, so that it will ‘sear’ the tuna steaks. Sear them on each side for about a minute, making sure the internal temperature remains rare. While the tuna steaks are cooking, in a large mixing bowl, mix the olive oil, balsamic vinegar, garlic, thyme and the salt & black pepper to taste. Make sure all the ingredients are mixed well. Take a desired amount of the mesclun mix, at least 4 C, and toss with a 2 oz ladel full of the vinaigrette can be added if desired. Place the salad on your favorite serving plate, remove the tuna from the grill, slice and fan it out on top, finish the salad with the parmesan grilled tomatoes & asparagus, then garnish with fresh thyme sprigs & fresh shredded parmesan cheese.
Serves 2