Salmon “Martini”

So my husband is a lover of all – well almost all - things of the sea. I am not. As we were planning our Christmas Eve dinner he kept showing me recipes of sea creatures and pleading for this to be our main dish. Being the wonderful wife that I am I of course said "NO WAY JOSE!". Now, I do enjoy a few sea creatures…shrimp, flounder, salmon and…yep that is about it. Compromise…seafood side dish. I knew when I found this Salmon "Martini" it was just what we were looking for…the perfect compromise. We served it as the opening act to our feast. And it was perrrrfect! A little something for the seafood lover or not so much lover in each of us.

Recipe courtesy of BHG special Edition "Our Best Holiday Menus 2008" p116

• Nonstick cooking spray
  


• 1 4-ounce salmon fillet, ¾ to 1 inch thick
  


• ½ of a medium avocado, pitted, peeled, and sliced
  


• ¼ of a small cucumber, halved, seeded (I used a English cuke to save this step), and cut into spears
  


• ½ cup grape or cherry tomatoes, halved
  


• ½ cup frisée, escarole or desired lettuce leaves
  


• 2 tablespoons fresh lemon juice
  


• 2 teaspoons olive oil
  


• Freshly ground black pepper
  

1. Preheat oven to 450 F. Lightly coat a shallow baking pan with cooking spray. Place salmon in pan. Sprinkle salmon with salt and freshly ground black pepper.
   


2. Bake for 10 to 12 minutes or until fish flakes easily when tested with a fork. Remove from oven; cool in pan for 10 minutes. Remove skin from salmon; discard. Break salmon into large chunks. Using a meal spatula, transfer salmon to a plate. Chill for 30 minutes.
   


3. In martini glasses or small bowls, arrange salmon, avocado, cucumber, tomatoes, and frisée. Combine lemon juice and olive oil; drizzle over salmon mixture. Season to taste with pepper. Cover; chill until serving time. Makes 2 servings.