Recipe
Ingredients
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1 pound salmon fillet, cut into 6 pieces
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1/4 cup balsamic vinegar
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2 teaspoons Dijon-style mustard
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2 tablespoons olive oil
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1 large orange, peeled and diced
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2 cups grape tomatoes, cut in quarters
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1/4 cup chopped red onion
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1 tablespoon capers, drained
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1 tablespoon chopped fresh cilantro leaves
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6 cups mixed salad greens
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1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
Directions
Heat the broiler. Place the fish onto a broiling pan. Beat the vinegar, mustard and oil in a small bowl with a fork or whisk. Drizzle half the vinegar mixture over the fish.
Broil 4 inches from the heat for 10 minutes or until the fish flakes easily when tested with a fork.
Stir the orange, tomatoes, onion, capers and cilantro in a medium bowl. Add the remaining vinegar mixture and toss to coat.
Divide the salad greens among 6 plates. Top each with 1 pastry shell. Place 1 piece fish into each pastry shell and top each with about 1/4 cup orange mixture.
Watch a how-to demonstration of this recipe technique.
Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
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