Jim Hagy from Chef's Market Catering and Restaurant prepared a Sudan Salmon Salad (see recipe below) Chef's Market Catering & Restaurant is located at 900 Conference Dr., Goodlettsville, TN 37072. For more information or menu details visit www.chefsmarket.com or call (615) 851-2433. Look for Chef’s Market on Facebook and @chefs_market on Twitter and Instagram.
SUDAN SALMON SALAD
INGREDIENTS
* 4 cups of baby spinach
* (4) 5-ounce pieces of grilled salmon
* 16 ounces of Fried Garbanzo Beans
* 8 ounces of Artichoke Hearts
* 2 avocados
* 4 ounces of red onion
* 4 ounces of Madera almonds
* 4 ounces of shredded Parmesan
* 8 ounces of Whipped Tahini Dressing
INSTRUCTIONS
Begin building the salad by layering in a large bowl or four individual bowls in the following order: spinach, avocado, artichokes, red onions, almonds, shredded parmesan and grilled salmon. Serve with the dressing on the side.
FRIED GARBANZO BEANS
INGREDIENTS
* 16 ounces of garbanzo beans
* 1/4 cup flour
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 teaspoon cayenne
* Oil for frying
INSTRUCTIONS
Drain and rinse beans. Heat oil in a mini deep fryer to 375 F. Mix flour, salt and both peppers. Fry 1 to 3 minutes until golden brown. Drain on paper towels.
WHIPPED TAHINI
INGREDIENTS
* 1 1/2 cups tahini, well shaken
* 3 cloves garlic, crushed
* 1 Tablespoon fresh lemon juice
* 1 teaspoon sea salt
* 1/2 cup seasoned rice vinegar
INSTRUCTIONS
In a food processor, combine the tahini, garlic, lemon juice and salt and process for four to six minutes, until the mixture lightens in color. With the motor running, gradually add up to one cup water, processing until the mixture is super smooth and creamy, like mayonnaise; the mixture will seize at first before emulsifying into a smooth spread. You can stop here if you would like more of a dipping sauce. If using for the dressing, blend in the seasoned rice vinegar. Store in a lidded container in the refrigerator for up to three days
