Recipe courtesy of Katy Sparks

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

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 1 hr
  • Cook: 15 min
  • Yield: 4 servings
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  1. 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.
  2. In a bowl, combine ingredients for the vinaigrette. Mix caviar and minced chives into the vinaigrette.
  3. Heat a pot of oil. Fry lotus chips.
  4. Plate salmon with baby greens and vinaigrette. Top with fried lotus chips.

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