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Heirloom Tomato Salad with Crispy Salmon Skin & Seaweed Dressing
JAMIE GELLER16Ingredients
30Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 shallots (thinly sliced)
- 1/4 cup red wine vinegar
- green beans
- wax beans
- 4 salmon (appetizer portions of filleted, skin on)
- 1 pinch kosher salt
- 3 Tbsp. grapeseed oil
- 1 handful fresh basil (and parsley, chopped)
- 7 tomatoes (gorgeous, heirloom or on the vine, whatever looks bright, feels firm and smells like heaven in a veggie patch, wedged into bite-sized pieces)
- 1 pinch sel gris (grey salt or any other coarse sea salt)
- 10 sheets nori
- 1/2 cup anchovies (2 small tins, roughly chopped)
- 1 clove garlic (finely chopped)
- 3/4 cup extra virgin olive oil
- 1 cup arame
- 1 cup balsamic vinegar
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