Paillard of Scottish Salmon with a Lemon Grass, Cucumber, and Salmon Caviar Vinaigrette and Lotus Root Chips

Total Time:
1 hr 15 min
Prep:
1 hr
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 pound cleaned salmon fillet
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper
  • Vinaigrette:
  • 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
  • 1/4 cup rice wine vinegar
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper
  • 3 ounces salmon caviar
  • 3 tablespoons chips minced chives
  • 1 lotus root, thinly sliced
  • 2 cups pure vegetable oil
  • Baby greens
Directions
  • 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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Salmon Piccata

    Recipe courtesy of Robert Irvine