Paillard of Scottish Salmon with a Lemon Grass, ....

Recipe Ingredients

1 lb	454g / 16oz	Cleaned salmon fillet
3 tablespoons	45ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
		Vinaigrette
1		Cucumber - peeled, seeded,
		And finely diced
1 tablespoon	15ml	Finely-minced lemon grass (from root end)
1 tablespoon	15ml	Finely-minced ginger
2 tablespoons	30ml	Finely-minced shallots
1/4 cup	59ml	Rice wine vinegar
3 tablespoons	45ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
3 oz	85g	Salmon caviar
3 tablespoons	45ml	Minced chives
1		Lotus root - thinly sliced
2 cups	474ml	Pure vegetable oil
		Baby greens - for serving

Recipe Instructions

Cut salmon into serving portions. Rub with oil, salt, and pepper. 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.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9327) - from the TV FOOD - NETWORK

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