Recipe - Paglia E Fieno With Prosciutto Peas And Lemon Thyme

3 Fillets salmon; or 1 1/2
pounds

VINAIGRETTE
1 tablespoon Ginger
2 tablespoon Shallots
2 tablespoon Rice wine vinegar
1 tablespoon Lemon juice
2 tablespoon Extra virgin olive oil
Salt and pepper
3 cup Washed mixed baby greens
1 Papaya; peeled, seeded, and
; finely minced
One fourth cup Washed; dried basil leaves

Preheat broiler, cut salmon into thin slices, arrange 1/6 of the slices on
a sheet of plastic wrap, cover with a second piece of plastic wrap and
pound out salmon to 1/4inch thickness. Transfer paillard to a plate,
repeat with remaining salmon.

Combine all vinaigrette ingredients, season paillards, drizzle entire
surface with vinaigrette. Place plate under broiler for one minute or until
salmon just turns opaque. Remove plate, cool 1 minute, dress greens with
remaining vinaigrette, add papaya and basil and place small handful of
salad at the center of each plate.

Yield: 6