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Correo Electrónico
Receta Escalopes Of Salmon With Crispy Lettuce Spring Onions And Coriander
Add a photoRaciónes: 4
Ingredientes
- 1 lrg head cos lettuce or possibly chinese leaves
- 100 gm softened butter
- 3 clv garlic 3 cloves finely minced drop of lemon juice bunch spring onions thinly sliced bunch fresh coriander leaves
- 250 gm jar honey
- 1 dsh white wine vinegar
- 1 x 400ml bottle oyster sauce dribble soy sauce
- 1 Tbsp. dry sherry
- 1 Tbsp. extra virgin olive oil
- 4 x 150g salmon escalopes
- 2 1/2 x cm fresh root ginger peeled and diced
- 1 x salt and pepper handful toasted sesame seeds
Direcciones
- Wash the lettuce or possibly Chinese leaves throw away the root and cut the leaves into pcs 2.5cm thick.
- Cream the butter and incorporate the garlic and lemon juice.
- Mix well.
- Mix the spring onions and coriander leaves together and set aside.
- Empty the jar of honey into a saucepan add in the vinegar and reduce to a thick sweet and sour consistency.
- Remove from the heat.
- Add in the oyster sauce soy sauce and sherry.
- Pour the oil into a non stick frying pan and when nearly smoking place in the salmon escalopes skin side up.
- Cook till golden brown then turn over and cook through.
- Leave to drain on kitchen paper.
- In a separate pan heat the garlic butter.
- Add in the ginger and toss with the lettuce or possibly Chinese leaves for a minute or possibly two till glossy and slightly wilted but still crisp.
- Season the salmon with salt and pepper.
- Arrange a handful of dressed lettuce or possibly Chinese leaves in the centre of each plate.
- Place a salmon escalope on top and cover with a quarter of the spring onion and coriander mix.
- Sprinkle with some of the sesame seeds.
- Surround with the spicy sauce.
- This salmon recipe is one of my all time favourites. It was created by Andrew Jefls who was head chef at Nico Central for 3 years having previously worked with us at Chez Nico for a number of years. He has a particular ability to bring out the inherent taste of food without oversalting. Very few people understand this basic premise.
- Although I am not generally in favour of mixing French cuisine with Oriental cooking I find this dish very light and fresh as well as fiJI of flavour. As salmon has a very strong flavour of its own it can support a marriage with spicier ingredients.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 4 servings | |
| Calories 412 | |
| Calories from Fat 209 | 51% |
| Total Fat 23.73g | 30% |
| Saturated Fat 13.32g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 149mg | 6% |
| Potassium 105mg | 3% |
| Total Carbs 53.55g | 14% |
| Dietary Fiber 0.6g | 2% |
| Sugars 51.91g | 35% |
| Protein 0.8g | 1% |
