Paillard of scottish salmon with a lemon grass, cucumber, an

1 servings

Ingredients

Quantity Ingredient
1 pounds Cleaned salmon fillet
3 tablespoons Extra virgin olive oil
Salt and pepper
1 Cucumber peeled; seeded, and finely
; diced
1 tablespoon Finely minced lemon grass; (from root end)
1 tablespoon Finely minced ginger
2 tablespoons Finely minced shallots
¼ cup Rice wine vinegar
3 tablespoons Extra virgin olive oil
Salt and pepper
3 ounces Salmon caviar
3 tablespoons Minced chives
1 Lotus root; thinly sliced
2 cups Pure vegetable oil
Baby greens

Directions

VINAIGRETTE

Cut salmon into serving portions. Pound to one eighth of an inch. Rub with oil, salt, and pepper. Place salmon on large heat proof plate. Broil the salmon for 5 to 8 minutes until just cooked through.

In a bowl, combine ingredients for the vinaigrette. Mix caviar and minced chives into the vinaigrette.

Heat a pot of oil. Fry lotus chips.

Plate salmon with baby greens and vinaigrette. Top with fried lotus chips.

Yield: 4 servings

Converted by MC_Buster.

Per serving: 810 Calories (kcal); 81g Total Fat; (87% calories from fat); 3g Protein; 23g Carbohydrate; 0mg Cholesterol; 47mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW # CL9327 Converted by MM_Buster v2.0n.

Related recipes