Poach salmon in simmering court bouillon, and cool. The texture of the fish should be a shiny opaque flake.
Remove skin, and brush lightly with Extra Virgin Olive oil to glaze it, and place it on a bed of salad greens
Garnish with cherry tomatoes on the sprig.
A half portion may be served as an appetizer.
* These recipes are courtesy of the International Olive Oil Council.
© 1996, Steve K. Holzinger. All rights reserved.
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