Recipe: Seared Salmon Over Watercress, Roquefort, Pear and Hazelnut

March 25 2013

Seared Salmon Over Watercress, Roquefort, Pear and Hazelnut

By Executive Chef Benjamin Nadolny
Suggested Pairings: Signature Pinot Gris
Serves 2

Ingredients

  • 2 each 4.5 oz wild salmon fillets
  • 2 T olive oil
  • 2 C watercress
  • 1 each Asian or Bartlett pear, sliced
  • salt and pepper
    Dressing

  • 1 oz Roquefort cheese
  • 1 T moscato vinegar
  • 3 T olive oil
  • 1 T hazelnuts, roasted and chopped
  • 2 tsp parsley, chopped
  • salt and pepper

Preparation

Season salmon with salt and pepper and sear on both sides in hot saute pan with olive oil.

In a bowl whisk together the vinegar, oil, hazelnuts, parsley and seasoning. Fold the Roquefort into the dressing until creamy then add watercress.

Place salad on plate, top with pears then salmon. Enjoy!