Wolfgang Puck Pizza Bar's Salad & Salmon

WFMY News 2 Kitchen - Tired of the same 'ol hum drum salmon and salad?

The Executive Chef from Wolfgang Puck Pizza Bar in Greensboro shared two recipe's that will take your meal from everyday cooking to restaurant-inspired entree.

Chefs featured two dishes on the Good Morning Show Saturday: The Arugula & Asparagus Salad and their Roasted Salmon. You can either try these recipes with the instructions below or head over to Wolfgang Puck Pizza Bar to try them from the chefs themselves. The restaurant is located at 607 Green Valley Rd. in Greensboro.

Arugula & Asparagus Salad


· 3 oz (4 cup) Arugula

· 2 oz Asparagus, blanched and shaved thin

· ½ oz Toasted Pine Nuts

· 2 oz Lemon Vinaigrette

· Salt & White Pepper, to season/taste

· 1 Tbsp Ricotta Salata, grated

· 6 ea 16/20 White Shrimp

· 2 sprigs Fresh Thyme

· ½ oz Butter, unsalted

· 1 Tbsp Olive Oil

1. Toss all ingredients, except Ricotta, together until evenly coated with vinaigrette and season with salt and pepper

2. Garnish with Ricotta

3. Sauté the Shrimp in olive oil over medium heat for 3 minutes per side

4. Add in the butter and Thyme

5. Baste the shrimp with the butter and place evenly around the Salad

Lemon Vinaigrette


· 3 oz Lemon Juice

· 2 Tsp Shallots, diced

· 1 Tbsp White Balsamic Vinegar

· 2 tsp Honey

· 1 ½ cup Olive Oil

· 1 Tsp Thyme, chopped

· Pinch Salt

· Pinch White Pepper

1. Combine Juice, Shallots, Vinegar and Honey

2. Slowly whisk in the Oil

3. Add Thyme and season with Salt and Pepper

Roasted Salmon


· 6 oz Salmon Filet

· ½ Tbsp Olive Oil

· pinch of Salt & Pepper, to season/taste

· 2 Tbsp Asparagus, blanched and shaved thin

· 1 oz (½ cup) Arugula

· ¼ cup Frisee

· 1 Tbsp Parsley, chopped

· 1 Tbsp White Balsamic Vinaigrette

· 4 oz Fava Bean Puree

· 1 Tbsp Lemon Relish

1. Rub salmon with olive oil then season with salt and pepper

2. Grill salmon over high heat to desired temperature, then keep warm

3. Toss asparagus, arugula, frisee and parsley together with vinaigrette

4. Spoon the Fava Bean Puree onto the plate

5. Lay the salmon across the puree

6. Place the arugula salad to the top left of the salmon

7. Spoon Lemon Relish over and around the salmon

White Balsamic Vinaigrette


· 1 cup White Balsamic Vinegar

· 2 tsp Sugar

· 1 tsp Salt

· ½ tsp White Peppercorn

· 3 cups Olive Oil

1. Whisk Vinegar, Sugar, Salt and Pepper together

2. Slowly stream in Olive Oil to emulsify

Fava Bean Puree


· 1 Tbsp Olive Oil

· ¼ cup Leeks, chopped white only

· ¼ cup Shallots, chopped

· ¼ cup Yellow Onions, chopped

· 2 oz White Wine

· 2 cup Chicken Stock

· 2 oz Heavy Cream

· ½ lb Fava Beans

· 1 Tbsp Lemon Juice

· 1 tsp Kosher Salt

· ½ tsp White Pepper, finely ground

  1. Place Oil into a sauce pot over medium heat then add Leeks, Shallots and Onions
  2. Sauté for four to five minutes until soft and translucent, no color
  3. Add White Wine and reduce by 2/3
  4. Add Chicken Stock and bring to a boil; turn heat to medium low and simmer broth for one minute
  5. Add Heavy Cream and bring to a boil
  6. Turn off heat and cool completely
  7. Blanch the Fava Beans in salted water until very tender
  8. Cool immediately in an ice bath
  9. Puree the Fava Beans in the Heavy Cream Mixture as needed to keep a smooth consistency being careful not to add excess liquid; the Puree should be the consistency of apple butter
  10. Season with Lemon Juice, Salt and Pepper to taste

Lemon Relish


· 2 Tbsp Preserved Lemon Peel, minced

· 2 Tsp Agave Nectar

· 1 Tbsp Shallots, minced

· Pinch Chili Flakes

· ¼ cup Olive Oil

· 2 tsp Lemon Juice

· 2 Tbsp Parsley, chopped

· 1 Tsp Mint, chopped

· Salt & Pepper, to season/taste

1. Combine the Lemon Peel, Agave, Shallots and Chili Flakes then toss

2. Whisk Olive Oil into the mixture

3. Fold in the Lemon Juice, Parsley and Mint


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