Italian / Asian Fusion Salmon & Spinach Salad

Where Two Traditions Meet Gently

There's something quietly daring about a dish that doesn't belong to one place. This salad lives at the intersection of two culinary traditions — neither fully Italian, neither fully Asian — and finds something honest in the overlap. The salmon arrives from the grill with patience, the greens wait soft and cool beneath it, and a reduction does the quiet work of tying everything together. It's a weeknight meal that asks very little of you, but gives back something surprisingly complete.

Ingredients

• 1 6oz wild salmon side or filet (per person)
• Alessi Fresh Black Peppercorns and Alessi Sea Salt, a few grinds each before cooking and a few to taste after
• handful of fresh baby spinach per plate
• 3-5 sliced grape tomatoes per plate
• 2 thin slices of red onion per plate
• Alessi Extra Virgin Olive Oil for drizzling
• Alessi Italian/Asian Fusion Reduction
• 1-2 tablespoons Alessi Pine Nuts

Instructions

1. Preheat grill to medium (300-350 degrees)
2. Pat dry the salmon with paper towel and season with fresh ground pepper and sea salt.
3. Place salmon side skin side down and grill to your desired doneness (about 10-14 minutes) *
4. Arrange the spinach, tomatoes, and onion on the plate.
5. I like the presentation of separating the rings and nestling the salmon on top, but it makes little difference.
6. Toast the pine nuts in a hot skillet. Toss them quickly, then promptly remove from pan. They burn easily.
7. Place the salmon on the plate with salad.
8. Drizzle each with a little Extra Virgin Olive Oil (about a tsp), then generously drizzle with the Alessi Italian/Asian Fusion Reduction, top with a few grinds of fresh black pepper and sea salt, to taste, then sprinkle the toasted pine nuts on top to finish the plate.
9. Serve immediately.