Boyce Grilled Salmon Salad
4 6oz salmon fillets
3 tbsp Cholula® Hot Sauce
2 tbsp sundried tomatoes
1 tso capers
2 tbsp bread crumbs
1/8 tsp dried oregano
2 small heads of romaine
1 tbsp olive oil
2 tbsp balsamic vinegar
1 small avocado, diced
1 small cucumber, diced
12 cherry tomatoes, halved
12 pitted olives
2 tbsp Cholula Hot Sauce
salt and pepper to taste
1/4 cup cilantro leaves
Place salmon on cutting board and remove skin or any bones that are visible. Pat dry with a paper towel and set aside.
Place Cholula Hot Sauce, sundried tomatoes, capers, bread-crumbs and dried oregano in food processor and pulse into paste. Spread puree evenly over the salmon fillets and let sit for 15 minutes.
Preheat grill to medium-high. Place salmon on heated grill. Cook for 3 minutes with hood closed. Turn fish. At that time, remove cut lettuce from bowl and place on grill. Turn lettuce once it starts to brown- 1-2 minutes. Continue cooking until slightly soft an additional 2 minutes. Remove lettuce back to bowl. Remove fish to a warm platter.
Separate and wash the leaves of the romaine and dry well. Cut into 2” long pieces and place in medium mixing bowl. Toss with olive oil, balsamic, salt and pepper.
In the bowl with the lettuce place the avocado, cucumber, tomatoes, olives, Cholula hot sauce, toss until well mixed. Place on the middle of the platter with the salmon around it. Garnish with remaining juice from bowl and cilantro leaves.
Laguna Beach, CA
Chef James Boyce’s cooking style is Modern French with California influences.
Executive Chef of The Montage Studio in Laguna Beach, CA
Started at the Culinary Institute of America
Cooking professionally for the past 20 years
Former Executive Chef at Loews Coronado Bay Resort
Former Chef at New York’s famed Le Cirque Restaurant
Former Chef at The Phoenician in Scottsdale, Arizona
Former Chef of Caesar’s Palace in Las Vegas, Nevada
Executive Chef of the Studio at the Montage in Laguna Beach, California