Salmon Recipes
Smoked Salmon with a lime balsamic and gerkin dressing
topped with chive creme fresh & deepfried leek
Serves 4
- 1 tablespoon of Balsamic Vinegar
- 300g smoked salmon
- 100g creme fresh
- 1/2 a leek finely sliced
- 1 small bunch of chives, finely diced
- 3 tablespoons of fresh cream
- Mixed lettuce leaves
For Dressing:
- 2 gerkins finely diced
- Juice of 1 lime
- 75 ml extra virgin olive
- 1 tablespoon Balsamic vinegar
Season to taste
Recommended Wine: A Chablis (white)
Blend gurkins, lime juice, Balsamic vinegar while slowly adding in oil to make the dressing, then season to taste.
Mix the creme fresh and fresh cream to a thick paste, add in diced chives and mix thoroughly.
Carefully deep-fry finely sliced leek for 30 seconds approx. and leave to rest on some kitchen paper.
Spread slivers of salmon evenly onto the plate.Teaspoon the creme fresh mix onto the salmon.
Dress leaves with dressing and place in to the center of the plate.
Finely place the deep fried leek on top and drizzle remaining dressing around the edge of the plate
Thai Salmon with Cummin Basmati Rice
Serves 4
- 1 bunch coriander, washed
- 12 mint leaves
- 5g/1tsp chopped fresh ginger
- 3 cloves garlic, crushed
- 5g/1tsp salt
- 1 large red chilli, finely chopped
- juice of 2 limes
- 15ml/1tbsp nam pla (fish sauce)
- 4 x 175g/6oz salmon fillets
- 4 bok choi, cut in half lengthways
- 10g of Ground Cummin
To Serve
- basmati rice, washed in cold water until the water runs clear
- 1 chilli, finely sliced
- 1 bunch coriander, roughly chopped
- pinch salt
- 1 lime, cut into wedges
Recommended Wine: Tulloch Verdelho (White)
In a food processor blend together the coriander leaves and stalks, the mint leaves, ginger, garlic, salt, chilli, lime juice and fish sauce and process until smooth.
Place the salmon fillets in a shallow dish and pour over half of the sauce. Leave to marinate for 20 minutes.
Pour the rice into a pan of boiling water add ground Cummin and cook according to the packet instructions.
Turn on the steamer and place the bok choi on the bottom layer. Place the marinated salmon fillets in the top half of the steamer and cook for 6– 8 minutes until the fish is just cooked and the bok choi is tender.
Drain the rice and stir through the sliced chili and roughly chopped coriander. Season with salt and divide between serving plates.
Remove the salmon and bok choi from the steamer and arrange on top of the rice. Pour the reserved sauce over the salmon and serve immediately with a wedge of lime.