Warm Fresh Salmon Salad

• 4 medium-size endives
• 1/2 pound (about 1 head) red-leaf lettuce, cut into large pieces, or an equal amount of radicchio
• 13 pound arugula, cut into 4-inch pieces
• 1 1/2 pounds skinless, boneless salmon fillets
• 6 tablespoons olive oil
• Freshly ground black pepper to taste
• 1/2 cup chopped scallions
• 2 tablespoons chopped shallots
• 2 tablespoons finely chopped ginger root
• 13 cup red-wine vinegar
• 2 tablespoons light soy sauce
• 2 tablespoons dry white wine
• 6 tablespoons chopped fresh dill leaves
• 6 teaspoons salmon caviar or caviar of your choice, optional

1. Trim the hard bottoms from the endives and remove the leaves.
2. Arrange eight leaves on each of six plates with the bottoms at the center and the tops forming a fan pattern.
3. Leave room between each leaf.
4. Distribute the red-leaf lettuce over each of the plates between the endive leaves.
5. Place a clump of arugula at the center of the fan pattern.
6. Cut each salmon fillet into thirds lengthwise.
7. Then cut each strip on the bias into two-inch-long pieces.
8. Heat the oil in a nonstick frying pan.
9. Put the salmon in the pan and sprinkle with pepper.
10. Cook briefly.
11. Add the scallions, shallots and ginger.
12. Saute the salmon for one minute on each side.
13. Add the vinegar and soy sauce and then the white wine.
14. Blend well.
15. Remove from the heat.
16. Place the salmon strips over the salad.
17. Evenly distribute the sauce over the salmon and greens.
18. Garnish each plate with a tablespoon of chopped dill and a teaspoon of caviar, if desired.

endives, redleaf lettuce, arugula, skinless, olive oil, freshly ground black pepper, scallions, shallots, ginger root, redwine vinegar, soy sauce, white wine, dill, salmon

Taken from cooking.nytimes.com/recipes/12129 (may not work)