Lunchbreak: Spiced Icelandic salmon with cold rapini salad

Eduardo’s Enoteca
1212 North Dearborn Street
Chicago
www.eduardosenoteca.com

Spiced Icelandic Salmon with Cold Rapini Salad
Serves 4

Pickled Autumn Apples
Prepare in advance and let sit over night

Ingredients:
1 cup water
1/4 cup white Balsamic Vinegar
2 Tbs lemon juice
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
2 apples (sliced) of your choice

Salmon
4 6 oz filets

Rub

Ingredients:
1 cup brown sugar
1 Tbs cinnamon
1 Tbs nutmeg
1/2 tsp salt

Directions:
Cover both sides of uncooked salmon with rub.

In a hot pan combine:
2 Tbs unsalted butter
3 lemon wheel slices
2 pickled apple wheels, quartered
5 whole sage leaves

Once the butter begins to turn brown place the salmon in the hot pan skin side down. Add pickled autumn apples to the pan to sear with the salmon. Allow Salmon to cook skin side down for 5 minutes, then flip over to sear the other side for 3-4 minutes, depending on the thickness of the filet.

Cold Rapini Salad

Ingredients:
one whole bunch of Rapini
2 Tbs Worcestershire Sauce
1/4 tsp dry mustard
1/4 tsp salt

Directions:
Take one whole bunch of Rapini leaves and blanch them for about 3 seconds. Remove the florets and bottom of the stems. Chop it up and mix it in with the dressing.

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