Name: Tepid Marinated Salad of Wild Salmon With Heirloom Tomatoes, and Turmeric Onions
Prep time: 90 min
Cook time: 10 min
Total time: 100 min
Yield: 6 servings
Ingredients: 6 120 g Salmon Fillets, skin on; 2 clove of Garlic, chopped very fine; 10 g Fresh Rosemary, chopped very fine; 15 g Japanese Ginger, chopped very fine; 100 mL Soya Sauce; 80 mL Sherry; 5 mL Sesame Oil; 30 mL Honey; 30 mL Oil; Salt and Pepper; 1 clove garlic, chopped fine; 1 Shallot, peeled chopped fine; 30 mL White Balsamic Vinegar; 10 mL Dijon Mustard; Salt and Cayenne pepper to taste; 80 mL Extra Virgin Olive Oil; 5 g Chives, chopped; 5 g Fresh Thyme, chopped; 454 g Wedged Heirloom Tomatoes Selection; 5 g Dill, chopped; 60 g Micro Greens (such as pak choi and daikon radish); 150 g Onion, very thinly sliced into rings; 200 g Flour, plain; 25 g Turmeric; 5 g Sea Salt; 150 mL of milk

Tepid Marinated Salad of Wild Salmon With Heirloom Tomatoes, and Turmeric Onions

Prep Time

1h 30 min

Cook Time

10 min

Yields

6 servings

This delicious salad is made with fresh herbs and wild salmon fillets.

ingredients

Salmon

6 120

g Salmon Fillets, skin on

clove of Garlic, chopped very fine

g Fresh Rosemary, chopped very fine

g Japanese Ginger, chopped very fine

100

mL Soya Sauce

mL Sherry

mL Sesame Oil

mL Honey

mL Oil

Salt and Pepper

White Balsamic Vinaigrette

clove garlic, chopped fine

Shallot, peeled chopped fine

mL White Balsamic Vinegar

mL Dijon Mustard

Salt and Cayenne pepper to taste

mL Extra Virgin Olive Oil

g Chives, chopped

g Fresh Thyme, chopped

Heirloom Tomato Salad

454

g Wedged Heirloom Tomatoes Selection

g Dill, chopped

g Micro Greens (such as pak choi and daikon radish)

Turmeric Onion Rings

150

g Onion, very thinly sliced into rings

200

g Flour, plain

g Turmeric

g Sea Salt

150

mL of milk

Ingredient Substitution Guide

directions

Step 1

In a bowl combine the garlic, rosemary, ginger, soy sauce, sherry, sesame oil, honey.

Step 2

Now place the salmon fillets in the bowl, turning to coat with the mixture, and set aside to marinate in the refrigerator for 1 hour (turning every 20 minutes).

Step 3

Remove the salmon from the refrigerator leave at room temp for 10 minutes, drain liquid. Season salmon.

Step 4

Place the remaining oil in a hot pan and sear the salmon. Allow to cook on both sides for approximately 3 minutes. This will depend on the thickness of your salmon when done. Remove salmon from the pan and allow to rest.

Step 5

In a bowl, whisk to combine the garlic, shallot, vinegar, mustard and salt and pepper.

Step 6

While whisking add the olive oil in a steady stream until incorporated. Add fresh chopped herbs.

Step 7

When ready to serve, add to a bowl the heirloom tomatoes and one third of the dressing season. Gently toss to coat and transfer to plate. In same bowl toss the micro greens and herbs with a little of the dressing. Serve Reaming dressing on the side.

Step 8

Mix all the dry ingredients well.

Step 9

Separate the onion rings into even rings, pass through the milk, drain well, then pass through the seasoned flour mixture.

Step 10

Immediately fry in a deep fat fryer at 375 F until golden brown and crisp. Remove from the oil and drain well. Season.

Step 11

Serve on a wooden plank with a little sea salt.

Step 12

Arrange the Salmon in the slightly off centre of the plate. Garnish with the seasoned tomatoes around top the salmon with the micro greens.

Step 13

Drizzle a little of the dressing around the plate. Serve the remaining on the side in a sauce boat or vessel.

Step 14

Serve the onions on the side

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Tepid Marinated Salad of Wild Salmon With Heirloom Tomatoes, and Turmeric Onions