Marinated salmon with bourbon whisky and hazelnut oil
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 600 gram pie very fresh salmon fillet; de-boned (21oz) | |
| 2 | tablespoons | Good quality bourbon whisky |
| 2 | tablespoons | Hazelnut oil |
| 2 | larges | Shallots; finely chopped |
| 1 | bunch | Spring onions |
| Few coriander leaves | ||
| Lemon wedges to garnish | ||
| 4 | Wholemeal muffins | |
| 1 | Bag salad leaves | |
| Olive oil for brushing | ||
| Salt and freshly ground black pepper | ||
Directions
Pre-heat grill to maximum.
With a sharp knife slice the salmon very thinly into evenly sized strips.
Place the slices into a suitable dish and pour over the bourbon whisky and hazelnut oil. Season with a little salt and plenty of fresh ground blck pepper. Slice the spring onions very finely and add them to the marinating salmon as well. Snip the coriander in a glass and then add to the salmon dish.
While the salmon is marinating start to toast the muffins. Slice each muffin in half and brush with olive oil. Place the muffin halves on a tray under the grill to cook.
Once the salmon has marinated, arrange the toasted muffins on a serving plate, and then arrangethe slices of salmon on another serving plate.
Drizzle any excess dressing inot a bowl and dress the salad leaves with it.
Serve everything together, perhaps with a gall of bourbon whisky to accompany.
Converted by MC_Buster.
Per serving: 260 Calories (kcal); 27g Total Fat; (92% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 5½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.