Frisee Salad With Fish and Chips (Salmon and seaweed)

Ingredients

For the salmon:

• ⅓ cup olive oil flavored with herbes de Provence, or best-quality extra-virgin olive oil
• 1 salmon fillet, preferably from a wild fish, weighing at least 1 pound
• 1 ounce of dulse (see note)
• 3 tablespoons grape seed oil or other oil that tolerates high temperatures
• 12 basil leaves preserved in oil (optional)
• 2 tablespoons sage vinegar or flavorful wine vinegar

For the chive salad cream:

• 3 tablespoons basil vinegar or flavorful wine vinegar
• 8 tablespoons basil oil or best-quality extra-virgin olive oil
• Pinch of salt
• Freshly ground black pepper to taste
• 2 tablespoons creme fraiche (see note)
• ⅓ cup finely slivered fresh chives
• 2 bunches curly endive or chicory frisee, rinsed and dried

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    332 calories; 28 grams fat; 4 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 7 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 16 grams protein; 43 milligrams cholesterol; 106 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

1. Rub the 1/3 cup of olive oil into the salmon and set aside to marinate at least 1 hour. Preheat grill or broiler to high heat and grill salmon 3 minutes to a side, until it is thoroughly seared on the outside but barely warm in the center. Remove from heat and set aside.
2. To prepare the dulse, first peel and stretch the pieces to separate them. Heat the grape seed oil in a skillet over high heat until oil is smoking. Add the pieces of seaweed a few at a time to the smoking oil. They will curl flat and brown almost immediately. Remove from heat, drain on paper towels and set aside. Saute basil leaves; drain and set aside. Sprinkle the sage vinegar over the seaweed and basil.
3. To prepare the salad cream, first whisk together the vinegar and oil. Add salt and pepper. Beat in creme fraiche until mixture is thoroughly homogeneous and creamy. Add chives just before serving. Pour over the endive and toss to mix and coat the leaves completely.
4. To serve, put a mound of greens on each plate. Cut the salmon in very thin slices and distribute on top of each salad mound. Sprinkle the salmon slices with seaweed "chips" and serve immediately.

• If you cannot get creme fraiche, substitute sour cream. Dulse is a dried seaweed that is available packaged in health-food stores. One brand is packaged by Maine Coast Sea Vegetables, a wholesaler in Franklin, Me.