Zesty Halibut in Ginger Dressing
Pick Your Poison 2013 | Adapted from Bon Appétit, August 2009
¼ cup fresh lemon juice
3 tablespoons shallot (1 medium), chopped
2 tablespoons Champagne vinegar
1½ teaspoons lemon peel, finely grated
2 tablespoons fresh mint leaves, chopped
10 mint leaves, thinly sliced
1½ teaspoons Bragg’s amino acids
1 ripe, medium cantaloupe or honeydew melon, halved, seeded, peeled, and very thinly sliced
4 celery stalks, very thinly sliced crosswise
2 green onions, thinly sliced
8 radishes, sliced thinly
NTM Salt
Combine lemon juice, shallot, Champagne vinegar, and lemon peel in a small bowl. Let stand for 30 minutes. Add chopped mint and Bragg’s amino acids to vinaigrette and whisk to blend flavors. Season to taste with NTM Salt.
Arrange melon slices on large platter. Top melon with celery, green onions and radishes. Drizzle with vinaigrette and sprinkle with remaining sliced mint leaves. Serve immediately.
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