Paillard of Scottish Salmon with a Lemon Grass, Cucumber, An

1 servings

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Paillard of Scottish Salmon with a Lemon Grass, Cucumber, An Ingredients

1 lb Cleaned salmon fillet	1/4 c Rice wine vinegar
3 tb Extra virgin olive oil	3 tb Extra virgin olive oil
Salt and pepper	Salt and pepper
VINAIGRETTE	3 oz Salmon caviar
1 Cucumber peeled; seeded, and	3 tb Minced chives
; diced	1 Lotus root; thinly sliced
1 tb Finely minced lemon grass;	2 c Pure vegetable oil
1 tb Finely minced ginger	Baby greens
2 tb Finely minced shallots

Instructions for Paillard of Scottish Salmon with a Lemon Grass, Cucumber, An

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.

Main Ingredient: FishCuisine: Uncategorized

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