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Make the croutons: Preheat oven to 350 degrees. Brush both sides of bread slices with 3 tablespoons of olive oil and season with salt and pepper. Cut into 1-inch cubes and bake croutons in oven on a baking sheet, shaking pan occasionally, until golden brown, 12 to 15 minutes. 2. Remove salmon skin from fillet and reserve fillet for another use. Lightly brush half tablespoon hazelnut oil on both sides of salmon skin and place on preheated grill until crispy, about 2 minutes per side. (Alternatively, you can crisp it under a broiler.) Pat salmon skin dry with paper towels, cut into three-quarter-inch dice, and set aside. 3. Combine shallots, lemon juice, sherry vinegar, ginger, garlic, half cup of hazelnut oil, salt and pepper in a small saucepan and cook the dressing over moderate heat until shallots are wilted, about 3 to 4 minutes. 4. In a large bowl toss the frisee, salmon skin, and croutons with warm sherry vinegar dressing. Divide among 6 plates and serve immediately.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Barrel-aged sherry vinegar — complex acidity for vinaigrettes
Pressure cook then air fry crisp lid — tender and crispy in one pot
Long oval pan with rack — poach whole salmon, trout
Foundational understanding of the four elements of good cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Barrel-aged sherry vinegar — complex acidity for vinaigrettes
Pressure cook then air fry crisp lid — tender and crispy in one pot
Long oval pan with rack — poach whole salmon, trout
Foundational understanding of the four elements of good cooking