WARM SEAFOOD SALAD

WARM SEAFOOD SALAD image

Yield 8 servings

Number Of Ingredients 13

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3 tablespoons olive oil
1 8-ounce salmon fillet, cut into 8 pieces
1 8-ounce halibut fillet, cut into 8 pieces
16 uncooked medium shrimp, peeled, deveined
3/4 cup minced shallots (about 5)
1/4 cup fresh tarragon leaves
3 tablespoons Sherry wine vinegar
1/2 teaspoon cayenne pepper
1 head butter lettuce, torn into pieces
1 head radicchio, torn into pieces
1 tablespoon (about) saffron threads
24 lemon slices
8 tarragon sprigs

Steps:

Heat olive oil in heavy large nonstick skillet over medium-high heat. Add salmon, halibut and shrimp. Saute until fish and shrimp are just cooked through, about 3 minutes. Transfer fish and shrimp to plate. Tent plate with foil to keep warm. Add shallots and tarragon to drippings in skillet. Saute over medium-high heat until shallots are golden brown, about 1 minute. Remove skillet from heat. Carefully whisk in vinegar. Add cayenne pepper. Season with salt. Divide butter lettuce and radicchio equally among 8 plates. Spoon sauteed seafood atop greens on each plate. Drizzle shallot dressing over salads. Sprinkle pinch of saffron threads atop each salad. Garnish each plate with 3 lemon slices and 1 tarragon sprig.