Succulent Citrus Salmon Salad

Succulent Citrus Salmon Salad

Succulent Citrus Salmon Salad

Succulent Citrus Salmon Salad

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Before making his way to Washington DC, Executive Chef Bobby Varua had spent the last decade working with some of the best chefs in the United States.

Chef Bobby Varua has worked with such chefs as Francois Payard, Daniel Boulud, Claude Troisgros and Charlie Palmer. Besides training in some of our countries most well-renowned kitchens, Bobby Varua states that his love for cooking came from being inspired by his father. His father was not a professional chef, but Bobby states that watching his father cook drew him to this artful profession.

At 35 years old, Chef Bobby Varua has made a huge impact working in the culinary industry. Recognized by Time Out New York Magazine in 2005 as one of the next up and coming rising chefs to hit the culinary scene.

Bobby describes his food as being whimsical, clever and aesthetically enhancing. He believes that “…the art of cooking is more so to express than to impress.”

As Executive Chef of 701 Restaurant, Chef Bobby Varua is excited to put his interpretation of Modern/classic American cuisine. He truly believes that the success of great food comes from the heart.

Succulent Citrus Salmon Salad

Chef Bobby Varua demonstrates how to saute salmon for a delicious and easy citrus salad.

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Succulent Citrus Salmon Salad

Ingredients

6-7 oz salmon filet

salt and pepper

olive oil

1 c baby arugula

3-4 wedges each of lime, lemon, orange, blood orange

2-3 heirloom tomatoes

fresh mint & cilantro

2 T butter

2-3 sprigs fresh thyme

2 cloves garlic

horseradish

peach, sliced

Instructions

Season salmon with salt and pepper and sear in olive oil, about 2 minutes each side. While salmon cooks, prepare salad. Combine arugula, citrus, tomatoes, mint and cilantro in bowl, toss with dash of olive oil, salt & pepper to taste.

When salmon is nearly done, reduce heat, add butter, thyme, garlic to pan. Serve atop salad.

Grate horseradish over salad and add peach slices.

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