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Chef’s Corner
Seared Salmon with Avocado and Cucumber Salad
Yields 4 servings
Gerry Gulli
Corporate Chef Gerry Gulli is responsible
for United’s menu design and development.
In this role, he combines his love of food
with his interest in aviation. He has been
widely recognized for his creativity in
designing menus with broad international
and regional appeal. In his free time,
Chef Gerry enjoys trying new recipes
with family and friends.
Avocado and Cucumber Salad
2
cloves garlic, minced
1
tablespoon dill, finely minced
1
teaspoon lemon zest
2
lemons, juiced
¼ cup olive oil
8
ounces mixed lettuce (green and red)
3 avocados, ½ inch dice
1 English cucumber,
thinly sliced half moons
½ small red onion, thinly sliced
Salt and pepper to taste
Directions
1
Combine garlic, dill, lemon zest and
juice, olive oil, salt and pepper
2
Toss dressing gently with avocado,
cucumber and red onion
3
Serve with salmon and mixed greens
Seared Salmon
4 Salmon fillets, 5 ounces each
3 tablespoons olive oil
1 lemon, juiced
1 tablespoon dill, finely minced
1 teaspoon granulated garlic
1 teaspoon paprika
1 teaspoon sea salt
1 teaspoon pepper
Directions
1
Combine dill, granulated garlic, paprika,
salt and pepper, and set aside
2
Brush all sides of salmon with lemon juice
3
Dredge salmon through seasoning mixture,
coating all sides
4
In a pre-heated non-stick pan, sear the salmon
on both sides in olive oil until golden brown
5
Transfer to a 350F oven for approximately
10 minutes to finish cooking
6
Portion immediately over salad
CHEERS !
Bouchard Père & Fils Beaune du Château Premier Cru Blanc 2008
Bouchard is one of the crowd-pleasers in the Burgundy marketplace. This wine has luscious
richness and lemony mineral character in the finish – an excellent pairing with the citrus in
this salad.
-
Doug Frost, Master Sommelier and Master of Wine
Chef’s Tip
Salmon not only tastes delicious, but is
known to be good for your health. It is high
in Omega-3 fatty acid, which is essential in
a healthy diet.