Paillard Of Scottish Salmon With A Lemon Grass, Cucumber, And Salmon Caviar Vinaigrette And Lotus Root Chips
Serves: 2
Carter Wolf
1 January 1970
Based on User reviews:
39
Spice
61
Sweetness
35
Sourness
45
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
450 g
Salmon Fillet (cleaned)3 tbsps
Virgin Olive Oil (extra)1
Salt1 tbsp
Ginger (finely minced)2 tbsps
Shallot (finely minced)1 cup
Rice Wine VinegarDirections:
1
Cut salmon into serving portions
2
Pound to one eighth of an inch
3
Rub with oil, salt, and pepper
4
Place salmon on large heat proof plate
5
Broil the salmon for 5 to 8 minutes until just cooked through
6
In a bowl, combine ingredients for the vinaigrette
7
Mix caviar and minced chives into the vinaigrette
8
Heat a pot of oil
9
Fry lotus chips
10
Plate salmon with baby greens and vinaigrette
11
Top with fried lotus chips