Salmon Salad with Poached Pear and Bacon Sherry Vinaigrette

From: Chef Brian Piasecki
Jiko
Disney’s Animal Kingdom Lodge
Lake Buena Vista, FL.
Yield: 12 servings.

Poached Pears:
3½ cups granulated sugar
½ cup red wine vinegar
1 tsp. ground black pepper
½ tsp. ground cinnamon
6 Anjou pears, halved, peeled, cored

Candied Walnuts:
2⁄3 cup granulated sugar
1½ tsp. kosher salt
½ tsp. cayenne pepper
6 cups walnut halves and pieces
2 Tbsp. vanilla extract

Bacon Sherry Vinaigrette:
1 cup apple-smoked bacon, diced
3 Tbsp. shallots, minced
2 Tbsp. garlic, minced
¼ cup dry sherry wine
1 cup extra virgin olive oil
to taste, salt and pepper
* * *
½ tsp. canola oil
2 3-oz. salmon fillets with skin
½ pear, poached, chilled, sliced into ¼” wedges
1⁄3 cup cooked, cooled basmati raice
3 Tbsp. carrot, julienned
2 Tbsp. candied walnuts
½ Tbsp. shallot, sliced
2 Tbsp. bacon sherry vinaigrette
1 cup frisée

For poached pears: In a saucepan just large enough to hold pears, combine 3½ cups water, sugar, vinegar, pepper and cinnamon. Bring to a boil. Add pears and additional water if needed to immerse pears. Simmer until pears are soft but not mushy, about 30 minutes, depending on ripeness. Remove pears with slotted spoon. Cool. Refrigerate until ready to use. Reserve and refrigerate liquid to use again if desired.

For candied walnuts: Preheat oven to 350°F. In medium bowl, combine sugar, salt and cayenne. Bring 2 qt. water to boil in saucepan. Remove from heat; add walnuts and let stand 30 seconds. Drain. Mix warm walnuts with sugar mixture. Drizzle with vanilla and mix well. Spread nuts in single layer on parchment- or foil-lined baking sheet. Bake 15-20 minutes, stirring twice until nuts are evenly toasted andsugar is caramelized. Cool on pan.

For bacon sherry vinaigrette: In medium skillet, cook bacon over low heat until rendered and crisp. Transfer bacon bits to paper towel, reserving 3 Tbsp. fat in pan. Add garlic and shallots; sauté until softened but not browned, 3 to 4 minutes. Stir in sherry wine, scraping browned bits from pan. Remove from heat so sherry wine does not reduce. Add sherry vinegar. Pour into a bowl and gradually whisk in oil. Add bacon and adjust seasoning with salt and pepper. Cool until ready to use, or refrigerate. Use at room temperature.

Per order: Heat canola oil in a skillet over medium-high heat. Add salmon fillets, skin-side down. Season with salt and pepper. Cook over medium heat for 2 to 3 minutes, or until salmon releases easily from skin with a thin spatula. Turn and cook to desired doneness.

In a bowl, combine pear slices (reserve some for garnish), rice, carrot, shallot and vinaigrette. Mix in frisée. Divide salad onto serving plate. Top with warm salmon fillets and garnish with reserved sliced pears and candied walnuts.