|
Content Available in :
|
da |
[en] |
es |
fr |
|
|
Recipes
|
 |
 |
conversion tools at your service : 
Hot Smoked Salmon with Mizuna Salad & Wasabi Vinaigrette
( Recipe by BC Salmon Farmers Association )
|
|
 Ingredients :
|
|
| | 20 cherry tomatoes |
| | 10 chive stalks |
| | Lime vinaigrette (ingredients in recipe) |
| | 560 g smoked salmon slices |
| | 560 g Mixed Salad |
| | 1 red pepper |
| | Red pepper vinaigrette (ingredients in recipe) |
| | 1 yellow pepper |
|
 Instructions :
|
|
|
|
Wash the mixed salad (e.g. mizuna, frisse, cilantro, flat parsley and snipped chives) and cut the cherry tomatoes into quarters.
Slice the red & yellow peppers into rings & place into iced water.
Create the red pepper vinaigrette ( 1 roasted skinned red pepper, 2 teaspoons dijon mustard, 30 ml red wine vinegar, 60 ml olive oil, salt and pepper) :
Roughly chop the red peppers, place in a blender with the mustard & red wine vinegar. Blend into a paste & incorporate the oil, season to taste & strain through a fine strainer.
Then prepare the wasabi vinaigrette.
Finally for the dressings make the lime vinaigrette (2 limes juiced, 60 ml salad oil, salt and pepper):
whisk the lime juice & oil, season to taste.
Toss the herb salad, cherry tomatoes, sliced peppers with the lime vinaigrette.
Plate the salad in a tight neat pile.
Flash grill the salmon ensuring it is cooked medium rare, sit the salmon on top of the salad.
Drizzle the red pepper vinaigrette around the plate & streak the wasabi vinaigrette across the plate.
Garnish with a long cut chive.
|
conversion tools at your service :
 Wasabi Vinaigrette
|
|
| | 1 egg yolk |
| | 30 g wasabi mustard |
| | 1 lime juice |
| | 60 ml salad oil |
| | 1 teaspoon honey |
| | salt & pepper |
| | 2 teaspoon sesame oil |
|
Instructions :
|
|
|
|
Blend the mustard, egg yolk, honey & lime juice.
Incorporate the salad oil & season.
|
|
|
|
|
|
|
Preparation 25'
|
|
Cooking 7'
|
|
|
|
|
|
|
|
|
