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.