Frisee Salad With Fish and Chips (Salmon and seaweed)
Updated Oct. 11, 2023
- Total Time
- 40 minutes plus 1 hour for marinating salmon
- Prep Time
- 20 minutes plus 1 hour for marinating salmon
- Cook Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- ⅓cup olive oil flavored with herbes de Provence, or best-quality extra-virgin olive oil
- 1salmon fillet, preferably from a wild fish, weighing at least 1 pound
- 1ounce of dulse (see note)
- 3tablespoons grape seed oil or other oil that tolerates high temperatures
- 12basil leaves preserved in oil (optional)
- 2tablespoons sage vinegar or flavorful wine vinegar
- 3tablespoons basil vinegar or flavorful wine vinegar
- 8tablespoons basil oil or best-quality extra-virgin olive oil
- Pinch of salt
- Freshly ground black pepper to taste
- 2tablespoons creme fraiche (see note)
- ⅓cup finely slivered fresh chives
- 2bunches curly endive or chicory frisee, rinsed and dried
For the Salmon
For the Chive Salad Cream
Preparation
- Step 1
Rub the ⅓ cup of olive oil into the salmon and set aside to marinate at least 1 hour. Preheat grill or broiler to high heat and grill salmon 3 minutes to a side, until it is thoroughly seared on the outside but barely warm in the center. Remove from heat and set aside.
- Step 2
To prepare the dulse, first peel and stretch the pieces to separate them. Heat the grape seed oil in a skillet over high heat until oil is smoking. Add the pieces of seaweed a few at a time to the smoking oil. They will curl flat and brown almost immediately. Remove from heat, drain on paper towels and set aside. Saute basil leaves; drain and set aside. Sprinkle the sage vinegar over the seaweed and basil.
- Step 3
To prepare the salad cream, first whisk together the vinegar and oil. Add salt and pepper. Beat in creme fraiche until mixture is thoroughly homogeneous and creamy. Add chives just before serving. Pour over the endive and toss to mix and coat the leaves completely.
- Step 4
To serve, put a mound of greens on each plate. Cut the salmon in very thin slices and distribute on top of each salad mound. Sprinkle the salmon slices with seaweed "chips" and serve immediately.
- If you cannot get creme fraiche, substitute sour cream. Dulse is a dried seaweed that is available packaged in health-food stores. One brand is packaged by Maine Coast Sea Vegetables, a wholesaler in Franklin, Me.
Private Notes
Cooking Notes
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