Hilton Chicago/Indian Lakes Resort
250 West Schick Road
Bloomingdale
(630) 529-0200
www.indianlakesresort.com
Halibut with Pan Asian Salad
Serves 4
Directions:
Allow halibut to sit skin side up and salt generously. Sit for 1 hour. Rinse off salt. Pat dry and score the skin. In a hot hot pan add canola oil. Place halibut skin side down first, cook for 3-4 minutes on high. Flip halibut and turn heat to medium low, and finish cooking.
Asian Salad
Ingredients:
Dressing
Directions:
Mix all ingredients except oil in a blender. Turn on blender with center cap removed. Slowly add oil. Season with salt and pepper to taste.
In a large bowl mix lettuce and vegetables with enough dressing to coat. On a large platter place salad. Place salmon on top. Garnish with toasted sesame seeds.
250 West Schick Road
Bloomingdale
(630) 529-0200
www.indianlakesresort.com
Halibut with Pan Asian Salad
Serves 4
- 4 halibut filets, 4-6 oz each
- salt and pepper
- 2 Tbs canola oil
Directions:
Allow halibut to sit skin side up and salt generously. Sit for 1 hour. Rinse off salt. Pat dry and score the skin. In a hot hot pan add canola oil. Place halibut skin side down first, cook for 3-4 minutes on high. Flip halibut and turn heat to medium low, and finish cooking.
Asian Salad
Ingredients:
- 2 each baby bok choy, chopped
- 1 hot house cucumber, sliced in strips
- 2 oz snap peas, sliced in strips
- 1 oz carrots, shredded
- 1/2 bunch cilantro, leaves only
- 1 bag mixed greens
Dressing
- 1 Tbs hoisin
- 1 Tbs oyster sauce
- 1 Tbs soy sauce
- 1 tsp ginger, minced
- 1 tsp garlic, minced
- 1 tsp dry hot mustard
- 1 Tbs honey
- toasted sesame seeds, to taste
- 1 cup canola oil
Directions:
Mix all ingredients except oil in a blender. Turn on blender with center cap removed. Slowly add oil. Season with salt and pepper to taste.
In a large bowl mix lettuce and vegetables with enough dressing to coat. On a large platter place salad. Place salmon on top. Garnish with toasted sesame seeds.
