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

CHICKEN PAILLARD

Steps:

• Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to 1/4-inch thick. Whisk wine, juice of 1 lemon, shallot, 2 teaspoons olive oil, and garlic together in a shallow bowl. Add chicken breasts; marinate for 15 minutes.
• Whisk juice of 1 lemon, vinegar, 1 tablespoon olive oil, and lemon zest together in a large bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula and tomatoes; toss to combine.
• Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat.
• Remove chicken from marinade; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Cook chicken on preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.

SALMON & CUCUMBER TWISTS

Steps:

• Cut the cucumber on the diagonal into slices about 0.5-1cm thick. Twist the strips of salmon around the cucumber slices, then arrange on a serving plate.
• Mix together the crème fraîche, lemon juice and a little salt, then dollop a little on top of the salmon. Sprinkle over some black pepper and lemon zest before serving.

SALMON WITH GINGER AND LEMON GRASS BROTH

Steps:

• In a large wide saucepan into which a steamer will fit, combine chicken stock and 6 cups water. Place over high heat to bring to a boil. When water boils, add lemon grass, scallion, ginger, lime juice and fish sauce, and reduce heat to low.
• Put salmon in a steamer over simmering broth. Cover and cook just until salmon has turned pale pink. Remove steamer from pan, and add mushrooms and bok choy to broth.
• Return broth to a simmer. Remove lemon grass and discard. Add salmon cubes to broth. Ladle soup into bowls and serve.

LEMON-RUBBED SALMON

Steps:

• Put the lemon zest and juice, garlic, tarragon and olive oil in a shallow, non-metallic dish and stir together. Season with salt and pepper, then add the salmon fillets. Turn them to coat in the mixture, rubbing it in to the fish well. Cover and set aside for 10 mins.
• Remove the salmon from the marinade and wrap in foil, if barbecuing. Cook for 5-8 mins over hot coals until just cooked through. (Alternatively, heat the grill to high and put the salmon fillets on a baking sheet. Grill for 7-10 mins, until just cooked through.) Serve with a couscous and rocket salad.

SALMON WITH LEMON AND DILL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Place salmon in the baking dish. Mix the butter and lemon juice in a small bowl, and drizzle over the salmon. Season with dill, garlic powder, sea salt, and pepper.
• Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.

PAILLARD OF SALMON WITH A GINGER SHALLOT VINAIGRETTE, BABY GREENS WITH PAPAYA AND BASIL

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

HEALTHY LEMON POACHED SALMON AND A CUCUMBER LEMON SAUCE

Steps:

• Pea Puree -- In a medium sauce pan add 1/4 cup water, peas, mint, garlic and butter and cook for about 5 minutes until they begin to soften. Transfer to the blender and puree until creamy. Season with salt and pepper. This can easily be made earlier that day. Just reheat in the microwave or on the stove before serving. It only takes a few minutes.
• Cucumber Lemon Sauce -- Again, make this ahead and just refrigerate. Peel the cucumbers and then grate them using the larger holes of your grater. You could also use a food processor or other appliance if you have one. Once grated, I place the cucumber in a collander or strainer and sprinkle with a little salt. Let it set about 15-20 minutes. The salt will pull out some of the moisture so the sauce does not become to watery.
• Once the cucumber has set and drained a bit, add it to a medium size bowl. Then add the mayonnaise, sour cream, pepper, grated onion, lemon zest and lemon juice. Mix well and chill. Now since you only needed a little lemon zest and juice, slice up the other half of the lemon in 4 slices for a garnish over the fish.
• Salmon -- Takes just 10-12 minutes. In a large pan add the water, wine, peppercorns, mint, lemon juice, cut up lemon, onion and salt. Bring to a medium - high simmer and add the salmon skin side down, top with a lemon slice, cover and simmer for 5 minutes and turn the heat off and keep the salmon in the liquid until the salmon is tender but not over cooked. It should take another 3-5 minutes. It should flake easily but still a little pink and be moist.
• Serve -- I like to reheat the peas for just a couple of minutes, and put a small bed on each plate, about 1 cup per serving. Top with the salmon fillet, the lemon slice, a little salt and pepper to taste, and then a little of the cucumber lemon sauce.
• It is a nice easy, healthy dish which every now and then is a nice change to all those rich holiday foods. Make some steamed new potatoes and some grilled vegetables or broiled for a very nice light dinner. Even my best friend who is a meat and potatoes guy love this dish.

SALMON WITH CUCUMBER SAUCE

Steps:

• For sauce, in a bowl, combine the first eight ingredients. Refrigerate until serving. Broil salmon 4-6 in. from the heat for 10-15 minutes or until fish flakes easily with a fork. Serve with cucumber sauce.

GRILLED SALMON WITH CUCUMBER VINAIGRETTE

Steps:

• Scrub the cucumber, but do not peel it. Cut off the ends, and cut the cucumber in half. Seed, and dice into 1/2 inch cubes.
• Chop the onion, and combine all the ingredients except the salmon in a food processor. Process until coarsely pureed. Refrigerate while preparing the salmon.
• Prepare stove-top grill. Grill the salmon, following the Canadian rule: measure at the thickest part and grill 8 to 10 minutes to the inch.
• Serve with the cucumber vinaigrette.

GRILLED SALMON WITH CITRUS VINAIGRETTE

Steps:

• Combine garlic, lemon thyme, salt and pepper, olive oil.
• Pour over salmon.
• Grill salmon for 6 to 8 minutes on each side, or until done.
• Juice 1 of each fruit.
• Segment the remaining fruit.
• In a bowl, combine 1/4 cup fruit juice and other remaining ingredients (except citrus segments).
• Taste and adjust seasonings.
• Saute spinach with olive oil.
• Plate spinach and top with salmon.
• Drizzle with vinaigrette and top with citrus segments.

CHILLED SALMON WITH CUCUMBER-DILL SAUCE

Steps:

• In a large skillet, combine the water, wine, onions and peppercorns. Bring to a boil. Reduce heat; carefully add salmon. Cover and cook for 5-7 minutes or until fish flakes easily with a fork., With a spatula, carefully remove salmon; discard cooking liquid. Cool salmon for 10 minutes; refrigerate until chilled. In a small bowl, combine the sauce ingredients. Serve with salmon.

SALMON PAILLARDS WITH LETTUCE AND PEA SALAD

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.