Paillard Of Salmon With A Ginger Shallot Vinaigrette Baby Greens With Papaya And Basil Recipes

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PAILLARD OF SCOTTISH SALMON WITH A LEMON GRASS, CUCUMBER, AND SALMON CAVIAR VINAIGRETTE AND LOTUS ROOT CHIPS

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 15



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

Steps:

  • 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.

1 pound cleaned salmon fillet
3 tablespoons extra virgin olive oil
Salt and pepper
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

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