Ingredients

• 1 lb salmon, skinned, 3/4-inch chunks
• 1 C cherry tomatoes, halved
• 4 C mixed greens
• 1 T white balsamic vinegar
• 2 T olive oil
• 4 oz goat cheese, crumbled
• 1 C white wine
• 1/2 ea shallots, minced
• 3 T butter
• 2 T cilantro, chopped rough
• 1 t coriander seeds
• salt
• white pepper

Instructions

1. Reduce the white wine and shallots to 1/4 cup liquid. Whisk in the butter little by little to emulsify. Season and keep warm. Just before serving, add the cilantro and coriander seeds.
2. Whisk together the white balsamic vinegar, olive oil, salt and pepper, toss with the greens, then plate and garnish with the tomatoes and cheese.
3. Season the salmon, sear in olive oil, then toss with the sauce. Do not overcook the salmon.
4. Garnish the salad with the salmon and serve.

Source: Charleston Grill

Contributed by: Skip