Using our Patagonia Provisions lightly smoked salmon and Sutton Mill Creek Hickory Heat syrup. And a Lodge Grill Pan.
You will also need:
- Napa cabbage
- sweet corn
- diced garlic
- jalapeno (optional)
- dijon mustard
- salt & pepper
For starters you'll want to warm up a grill, grill pan, or skillet. This is really the key to this dish, so try not to skip it. Halve or quarter your napa cabbage and sear it (you can use a light brush or spray if needed to keep from sticking) until there are nice grill marks or some good caramelization on the cabbage.
Slice romaine, radishes, scallions as you would for the salad base. Corn doesn't need to be fancy, and is probably optional but adds nice color (and this was definitely a use-what-ya-have sitch). You can also have some cherry tomatoes or cucumbers too, might even go so far as to throw a praline or too in there...
- 3 oz Sutton Creek Mill Hickory Heat Syrup
- 3 oz good quality Olive Oil
- 1 Tbsp dijon mustard
- 2 Tbsp red wine vinegar
- Tbsp diced garlic
- 1 Tbsp diced jalapeno
Mix until combined. Taste and adjust as necessary!
Dish out greens base, top with half the salmon portion, dress, and serve.
This also works with grilled shrimp as a protein!