Paillard Of Scottish Salmon With A Lemon Grass Cucumber And Salmon Caviar Vinaigrette And Lotus Root Chips Recipes

Steps:

• Preheat broiler, cut salmon into thin slices, arrange 1/6 of the slices on a sheet of plastic wrap, cover with a second piece of plastic wrap and pound out salmon to 1/4-inch thickness. Transfer paillard to a plate, repeat with remaining salmon.
• Combine all vinaigrette ingredients, season paillards, drizzle entire surface with vinaigrette. Place plate under broiler for one minute or until salmon just turns opaque. Remove plate, cool 1 minute, dress greens with remaining vinaigrette, add papaya and basil and place small handful of salad at the center of each plate

Steps:

• Stir together 2 tablespoons oil and 1/2 teaspoon zest in a bowl and set aside.
• Combine lemon juice, garlic, 1/8 teaspoon salt, 1/8 teaspoon pepper, and remaining 1/4 teaspoon zest in a small bowl, then add remaining 2 tablespoons oil in a slow stream, whisking until combined. Whisk in cream and chives.
• Blanch sugar snaps in a 3- to 4-quart saucepan of boiling salted water , uncovered, until crisp-tender, about 2 minutes. Transfer sugar snaps with a slotted spoon to a bowl of ice and cold water to stop cooking. Keep cooking water at a boil. Once sugar snaps are cool, pat dry between paper towels. Cook baby peas in boiling water 5 minutes, then drain in a sieve and set sieve in ice water to stop cooking. Drain peas, then pat dry between paper towels.
• Cut sugar snaps diagonally into 1/4-inch-thick slices and transfer to a bowl, then toss with peas and lettuce.
• Preheat broiler.
• Arrange 1 fillet, skinned side down, between 2 sheets of plastic wrap and lightly sprinkle top of plastic with water (this helps pounder slide a little), then gently pound to an even 1/4-inch thickness with flat side of a meat pounder or with a rolling pin. Flatten remaining fillets in same manner and leave in plastic wrap.
• Lightly brush bottoms of 2 shallow baking pans with some lemon oil. Flip each paillard over and carefully peel off sheet of plastic wrap from skinned side, then invert fillets into baking pans (2 per pan). Carefully peel off remaining plastic wrap.
• Sprinkle fillets with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper, then brush with remaining lemon oil. Working in 2 batches, broil fillets 4 inches from heat until just cooked through, about 1 1/2 minutes per batch. Keep first batch warm, covered with foil, while cooking second batch.
• Toss salad with just enough dressing to coat.
• Carefully transfer paillards with a metal spatula to 4 plates and spoon salad on top.

Steps:

• Make the glaze for the salmon: In a small bowl, whisk 2 tablespoons olive oil with the orange juice, mustard, half the chopped garlic and 1/4 teaspoon salt. Set aside.
• Make the salad dressing: In another small bowl, whisk together 2 tablespoons olive oil with the lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir in the shallots and the remaining garlic, then set aside.
• Using a small serrated knife, peel the grapefruit and oranges and trim to remove any remaining pith. Slice all the peeled fruit crosswise into thin circles (no larger than 1/2-inch thick); remove the seeds and set aside.
• Heat a 12-inch cast-iron or heavy stainless-steel skillet over medium-high until it's extremely hot (a drop of water flicked onto the pan should turn to steam almost immediately), about 3 minutes. Meanwhile, pat the salmon fillets dry using paper towels, brush both sides with olive oil, and season all over with salt and pepper.
• When the pan is ready, cook the salmon fillets skin-side down over medium-high without moving until the salmon skin releases easily from the pan, 3 to 4 minutes. Using a pair of tongs or a spatula, wiggle the fillets to loosen the skin from the bottom of the pan, then carefully flip. Lower the heat to medium and cook until the salmon is cooked through but still slightly rare in the center, 4 to 5 more minutes, depending on the thickness of the fillets.
• Transfer to a rimmed plate or serving dish, and brush the glaze all over the salmon, making sure to coat the fillets.
• Combine the arugula and fennel in a large bowl. Pour the dressing over the salad and toss well. Add the avocado, citrus rounds and pistachios, and toss gently. Transfer to a shallow serving bowl or platter and serve alongside the salmon.

Steps:

• In a small saucepan over medium heat, combine 2 cups olive oil and 2 tablespoons lemon zest. Heat until a deep-fry thermometer registers 120 degrees. Remove from heat, and allow flavors to infuse. Can be kept at room temperature, covered, up to 24 hours.
• Make horseradish sauce: In a small bowl, mix together horseradish, sour cream, 1/4 teaspoon salt, 1/4 teaspoon sugar, and cayenne. Pass through a fine sieve into another small bowl, and transfer to the refrigerator until needed.
• Combine 3 tablespoons chopped dill, remaining 1 1/2 tablespoons lemon zest, 1 1/2 teaspoons salt, the brown sugar, and pepper. Rub mixture evenly over salmon; place in a shallow bowl, and cover. Place in refrigerator, and let marinate 1 hour.
• Use a mandoline or sharp knife to thinly slice cucumber lengthwise into thin ribbons. Transfer to a small bowl, and sprinkle 1 1/2 teaspoons salt evenly over cucumbers. Let sit 25 minutes. Pat dry with paper towels, and set aside.
• Make the vinaigrette: In a small bowl, whisk together vinegar, remaining 2 tablespoons olive oil, 1/4 teaspoon salt, and pinch of sugar. Set aside.
• Make salmon confit: Strain the reserved olive oil infusion through a fine-mesh sieve into a medium saucepan, and discard lemon zest. Clip a deep-fry thermometer to the side of the pan, and heat infused oil until it reaches a temperature of 120 degrees. Remove salmon from the refrigerator, and wipe off herbs with a paper towel. Place salmon pieces in the hot oil, and poach 25 minutes, adjusting heat if necessary to maintain a constant temperature of 120 degrees. Remove salmon with a slotted spatula, and transfer to a paper towel-lined plate to drain. Set aside.
• While salmon is cooking, place cauliflower florets in a small heat-proof bowl. Bring the water to a boil in a small saucepan, and pour over florets. Let sit 1 minute, and drain in a colander. Set aside. Toss baby greens with 2 tablespoons reserved vinaigrette.
• To serve, place cucumber ribbons in a mound in the center of each of four plates. Place a piece of salmon on top of the cucumbers, and top with a small dollop of salmon roe, if desired. Arrange cauliflower and baby greens on the side, and drizzle plates with horseradish sauce and remaining vinaigrette.

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain, rinse in cold water, drain well, and place in a serving bowl.
• Top pasta with cucumber, tomatoes, and shallot. Break up salmon and sprinkle on top.
• Whisk olive oil, vinegar, lemon juice, lemon-pepper seasoning, mustard, salt, and dill in a small bowl for the vinaigrette. Drizzle over the salad and toss gently to combine.

Steps:

• Trim ends from cucumbers and cut crosswise into 24 (3/4-inch-thick) rounds. Scoop a 1/2-inch-deep depression from one side of each round with a small melon-baller, forming little cups. Drain cucumbers, cup sides down, on paper towels for 15 minutes.
• Beat cream cheese, chopped dill, lemon zest, lemon juice, and black pepper together in a bowl. Spoon 1/2 teaspoon cheese mixture into each cucumber cup. Top each cup with 1 salmon strip and 1 dill sprig.

Steps:

• In a large skillet, melt butter over medium high heat and cook until foam subsides and turns deep gold in color, about 3 minutes.
• Season salmon with salt and pepper and add to pan, skin side up. Cook without turning for 3 minutes. Add cucumbers and a pinch of salt to pan around salmon and stir to coat with butter. Continue to cook, stirring cucumbers around in pan, until fish turns deep brown, about 3 minutes longer. Flip fish (move cucumbers to the side to assure fish skin makes contact with pan). Add garlic to cucumbers and stir. Cook fish until done to taste, 2 to 4 minutes longer.
• Transfer salmon to plates. Stir dill and lemon juice into cucumbers in pan and cook for 20 seconds longer. Taste and add more salt, pepper and lemon juice if necessary. Serve cucumbers and butter sauce over fish.

Steps:

• Season chicken paillards on both sides with salt and pepper. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter foams. Add two paillards, and saute on one side until golden brown, about 2 minutes. Reduce heat to medium. Flip, and saute paillards until cooked through, about 2 minutes. Transfer to a plate. Raise heat to medium-high, and repeat with two remaining paillards.
• Add shallot to skillet, and cook over medium heat, adding oil or butter as needed, stirring often, until golden, about 1 minute. Raise heat to medium-high. Add lemon segments and juice, chicken stock, and any plate juices, and deglaze the pan, scraping brown bits from bottom with a wooden spoon. Simmer until sauce reduces by half, about 3 minutes. Gradually stir in remaining 2 to 3 tablespoons butter until just melted. Season to taste.