The first time I had a dish similar to this was at one of my favorite bars in Jersey City, Iron Monkey. I think it was a special on their menu a few months ago, when I still lived there. It paired capers and green olives (which I normally don't like), with mandarin oranges and pan seared salmon and the contrast of flavors was fantastic. This was my first attempt to recreate the dish and I think it came out very nicely.Ingredients (served 4):
3 salmon fillets
4 bowls worth of spring greens (half a gigantic package)
1 small bottle of capers
1 cucumber, thinly sliced
most of a jar of whole food's garlic stuffed green olives
about 6 peeled mandarin oranges split into sections
Chef Prudhomme's seafood magic
Some cracked black pepper
Dressing (all measurements are approximations I just add things until it tastes good!):
1 Lemon's worth of juice
1/4 cp. Olive Oil
1 tbsp White Wine Vinegar
1 tsp Pure maple Syrup (you can use sugar or honey as well)
Basically I mixed the dressing ingredients in a container until they tasted good with a slice of cucumber and then pan-seared the salmon in a little butter and olive oil, flipping it once and taking out of the pan when firm, making sure not to overcook it. I dislike dry or overcooked salmon quite a bit. In the end the sweet citrus flavors contrasted very nicely with the more bitter flavors of the capers an olives and it was a great summer dish. I also highly recommend some fresh mandarin or clementine oranges instead of canned ones.
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