Recipe courtesy of Katy Sparks
Paillard of Scottish Salmon with a Lemon Grass, Cucumber, and Salmon Caviar Vinaigrette and Lotus Root Chips
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1509
- Total Fat
- 152
- Saturated Fat
- 14
- Carbohydrates
- 12
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 30
- Cholesterol
- 187
- Sodium
- 926
- Total: 1 hr 15 min
- Prep: 1 hr
- Cook: 15 min
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.