Sockeye Salmon Milano

Start to finish: 25 Min.

Dressing

1 Tbsp olive oil ( Me like Virgin best)

2 tsp red wine vinegar

1/8 tsp salt

Salad

1 cup tightly packed arugula leaves

½ cup diced tomatoes

2 Tbsp diced red onion

Salmon (Sockeye-only in season through August)

2 Tbsp flour ( I prefer wheat)

1 cup Italian panko bread crumbs ( Bobs new favorite)

1 egg ( Free range)

Salmon cut into manageable pieces

2 Tbsp olive oil

¼ cup crumbled Feta or Gorgonzola cheese

1) In a medium bowl, mix the dressing ingredients, stir in the salad ingredients to coat.

2) Place the flour and panko on a plate. In a bowl beat the egg. Coat the salmon with the flour/panko mixture and dredge through the egg

3) In a 12 “ skillet, heat 2 tbsp olive oil over medium heat. Add the salmon; cook 8-10 min, turning once. Coating should be golden brown

4) Serve the salmon atop a lovely rice or cous-cous and top the salmon with the salad and sprinkled cheese

Bon-appétit!

1905 Salad

Salad Ingredients

½ head iceberg lettuce
2 ripe tomatoes, cut in eighths
½ cup Swiss cheese, cut in julienne strips
½ cup ham, cut in julienne strips (or turkey or shrimp)
¼ cup green Spanish olives, pitted
2 teaspoons grated Romano cheese

Salad Dressing Ingredients

1/8 cup white wine vinegar
½ cup extra-virgin Spanish olive oil
4 garlic cloves, minced
1 teaspoon Worcestershire sauce
Salt and pepper to taste
1 teaspoon oregano
2 teaspoons lemon juice

Preparation

Toss together all salad ingredients in a bowl, except Romano Cheese.

Mix garlic, oregano, and Worcestershire sauce in a bowl. Beat until smooth with a wire whisk. Add olive oil, gradually beating to form an emulsion. Stir in vinegar and lemon juice and season with salt and pepper.

Add dressing to salad and toss well. Add Romano Cheese and toss one more time. Serves 4.