Seared dijon salmon with pickled onions & white beans

It all started with the salmon. I've made it a point to challenge my creativity whenever I get the chance to do so and sometimes a dish imagined "on-the-fly," actually turns out tasting delicious. That was, in my opinion, the case with this dish I prepared with the help of one of my favorite food books, "The Flavor Bible," by Karen Page and Andrew Dornenburg. The book aids in the match-making of flavors and allows your culinary imagination to really run wild. I combined the following ingredients with temperature, texture, acidity and flavor in mind. This dish is made with a Dijon and lemon seared salmon on top of a white bean, basil, red pepper and pickled onion salad.
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