Excerpt from Chef Troy’s new cookbook Pseudo Southern; order now at www.cheftroy.net
Salmon and salads go together like beer and horseshoes, especially when you jack up the flavor of salmon with a spicy, sweet, and citrusy glaze.
Orange, chipotle, and molasses are combined and brushed on grilled or seared salmon, then flaked onto peppery, crisp arugula. After that, it’s drizzled with a simple homemade dressing with ginger, more orange, and a subtle bite of rice wine vinegar.
Grilled corn adds a charred taste and crunchy texture, and the creamy silkiness of avocado makes this way more than a salad. This entrée takes more than just a few Pseudo Southern ingredients and combines them into an epic salad that is sure to become a favorite.
To see this salad and more entrée salads check out Chef Troy’s “Tuesdays with Troy” segment courtesy WCCB Charlotte.