Executive Chef Will Ternay prepares
Grilled Salmon with Cucumber, Arugula, Papaya with Cantaloupe Melon Vinaigrette

Ingredients: 1 Salmon steak 1 Cucumber, sliced and de-seeded 1 Papaya, sliced 1 Carrot, cut into thin strips Bunch Baby Arugula Salt & Pepper Cantaloupe Melon Vinaigrette*   Methods: Lightly oil and season the salmon steak on both sides and place on a hot grill. Grill and cross mark both sides. In a bowl mix together the arugula and the melon vinaigrette*. Lightly toss and place the greens in the center of the plate. Mix together the cucumber and payaya, toss again lightly in the vinaigrette dressing and place on top of the greens. Next take one salmon steak and place gently on top of this layer. Dress the salmon with the carrot strips and finally drizzle the vinaigrette dressing around the plate for decoration.   *Cantaloupe Melon Vinaigrette: Rice wine vinegar, grapeseed oil and pureed melon