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Name: Grilled Salmon Fillets With granny Smith Vinaigrette
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 lb Salmon fillet; salt and pepper to taste; Instant flour for dredging; 1/2 Granny Smith apple cored; 1/4 lb Bacon; 2 tb white wine Plus 2 tsp; 2 tb hazelnut oil Plus 2 tsp; 2 ts fresh tarragon Chopped

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INGREDIENTS

2 lb Salmon fillet
salt and pepper ; to taste
Instant flour ; for dredging
1/2 Granny Smith apple ; cored
1/4 lb Bacon
2 tb white wine ; Plus 2 tsp
2 tb hazelnut oil ; Plus 2 tsp
2 ts fresh tarragon ; Chopped

Servings

INSTRUCTIONS

From the Dean & DeLuca Cookbook by David Rosengarten Place a cast iron skillet over high heat til very hot, about 5 mins. Cook bacon and reserve. Cut the fillets into portions. Season with salt and pepper; then flour lightly with instant flour. Add all the salmon to the pan in which bacon was cooked, and cook til browned outside and just done in the center. Make the vinaigrette at the last minute. Beat together the apple, the vinegar, the hazelnut oil and the 2 tsps of chopped tarragon. To serve, divide the fillets among 4 plates. Top with the diced apples removed from the vinaigrette with a slotted spoon. Mince the bacon finely, and top the apples with that. Put the remainder of the vinaigrette over and around the fish. Garnish with fresh tarragon leaves. (Serves 4). Posted to KitMailbox Digest by Cairn Rodrigues on Aug 15, 1998,

NOTES

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Grilled Salmon Fillets With granny Smith Vinaigrette

2 lb Salmon fillet
 salt and pepper to taste
 Instant flour for dredging
1/2 Granny Smith apple cored
1/4 lb Bacon
2 tb white wine Plus 2 tsp
2 tb hazelnut oil Plus 2 tsp
2 ts fresh tarragon Chopped

From the Dean & DeLuca Cookbook by David Rosengarten    Place a cast iron skillet over high heat til very hot, about 5 mins. Cook  bacon and reserve. Cut the fillets into portions. Season with salt and  pepper; then flour lightly with instant flour. Add all the salmon to the  pan in which bacon was cooked, and cook til browned outside and just done  in the center. Make the vinaigrette at the last minute. Beat together the  apple, the vinegar, the hazelnut oil and the 2 tsps of chopped tarragon. To  serve, divide the fillets among 4 plates. Top with the diced apples removed  from the vinaigrette with a slotted spoon. Mince the bacon finely, and top  the apples with that. Put the remainder of the vinaigrette over and around  the fish. Garnish with fresh tarragon leaves. (Serves 4).    Posted to KitMailbox Digest  by Cairn Rodrigues <cairnann@yahoo.com> on Aug  15, 1998,

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Nutrition

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Serving Size: 1 Serving (284g)
Recipe Makes: 4

Calories: 462
Calories from Fat: 245 (53%)

Amt Per Serving		% DV

	Total Fat 27.2g	36 %
	Saturated Fat 6g	30 %
	Monounsaturated Fat 13g
	Polyunsanturated Fat 5.2g
Cholesterol 135.5mg		42 %
Sodium 422.6mg		15 %
Potassium 816.5mg		21 %
Total Carbohydrate 3.5g		1 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 3g
Protein 48g		69 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 462

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