This menu gives you a great excuse to entertain. The preparation for the two dishes is extremely simple and both feature some unusual ingredients which are fun to explore with others.
The salmon marinates overnight, so you'll need to plan a little in advance. Once marinated, however, the salmon only takes 15-20 minutes roasting time before dinner.
This vinaigrette makes for a salad that is a bit more elegant than what many of us are used to. Truffles are rare and labor-intensive to harvest, which makes them extremely expensive. If your budget allows you to splurge a little, we encourage you to go for it; the result is a well-balanced salad that pairs perfectly to both the salmon and the wine. Vinaigrette can be stored in an airtight container, refrigerated, for a good week.
Place first 6 ingredients together in a large, non-reactive bowl. Carefully whisk in the oils.Mix greens in bowl with a small amount of the vinaigrette and a pinch of salt, if needed. Serve immediately.
Blond miso paste—or shinshu miso—is a golden-yellow variety of soy bean paste. It has a very subtle flavor and adds a lovely body to the salmon. You'll find miso paste in the refrigerated section of most specialty grocery stores.
In a medium-sized bowl, whisk together all marinade ingredients.
Place fillets skin side down in a non-reactive pan and pour marinade over fish.
Cover tightly with plastic wrap and marinate in refrigerator overnight.
Preheat oven to 400º.
Remove fish from marinade. Place fish on a lightly oiled sheet pan, again with skin side down, and sprinkle liberally with kosher salt and black pepper.
Bake for 15-30 minutes or until fish is just cooked through.
Executive Chef David Frakes