2007 Riverside County Fair

National Date Festival 
 

Arugula Salmon Salad with Date Cilantro Vinaigrette

by Room Chef Enrique Leon

Salad Ingredients

1/2 lb             Atlantic Salmon, de-boned and outer skin removed, cut into 1/2 inch cubes

1                    Red Onion, sliced paper thin

1                    Bell Pepper, remove seeds

                      Arugula

                      Olive Oil

                      Salt and Pepper, to taste

 

Roast Bell Pepper in a 350 degree oven for 30 minutes, remove and peel away out skin layer. Slice into lengthwise pieces, set aside. Sauté in a frying pan, Salmon with a little Olive Oil, salt and pepper. Do not overcook Salmon. Doneness is when a fork easily separates a layer. Remove Salmon from the pan and cool down. In a large bowl toss together all salad ingredients, place in refrigerator until you're ready to add vinaigrette.

 

Date Cilantro Vinaigrette

1/2 lb             Dates, chopped

1/2 cup          Fresh Cilantro, chopped

1 tsp              Fresh Garlic, minced

1/2 tsp          Dry Thyme

1/2 tsp          Dry Basil

1 cup             Red Wine Vinegar

2 cups           Virgin Olive Oil

                     Salt and Pepper, to taste

                     Butter

 

Sauté Dates with 1 teaspoon of Butter and 1/2 ounce of Red Wine Vinegar for 5 minutes. Set aside and let cool. Blend together in a large bowl dry ingredients until well mixed. Slowly pour Virgin Olive Oil and the rest of the Red Wine Vinegar into dry ingredients. Makes 1/4 gallon of Vinaigrette. Refrigerate unused portion.

 

To serve, sprinkle vinaigrette onto salad, mix well and portion onto salad plate, sprinkle with sesame seeds.

 

 

Wild Rice Date Pilaf

by Global Chef Mike Tyler

2 cups           Wild Rice

1/4 cup         Butter

6 cups           Chicken Stock

1/4 cup         Dates, chopped

1/4 cup         Green Onions, diced

1/4 cup         Fresh Mushrooms, diced

1/4 cup         Red Bell Pepper

1/4 cup         Green Bell Pepper

 

Steaming method:

 

In a steamer, add all ingredients and steam for 30 to 35 minutes until the chicken stock is gone. Let rice mixture set for 15 minutes, fluff with fork and serve.

 

Stove Top Method:

 

Sauté vegetables with Dates and Rice until Rice is well brown, add chicken stock and cover with heavy lid, cooking until chicken stock has completely cooked away. Let rice mixture set for 15 minutes, fluff with fork and serve.