Paillard of Scottish Salmon with a Lemon Grass, Cucumber, and Salmon Caviar Vinaigrette and Lotus Root Chips

Prep Time: 60 Minutes

Cook Time: 15 Minutes

Ready In: 75 Minutes

Servings: 4

Ingredients:

1 pound cleaned salmon fillet

3 tablespoons extra virgin olive oil

salt and pepper

1 cucumber peeled, seeded, and finely diced

1 tablespoon finely minced lemon grass (from root end)

1 tablespoon finely minced ginger

2 tablespoons finely minced shallots

1/4 cup rice wine vinegar

3 tablespoons extra virgin olive oil

salt and pepper

3 ounces salmon caviar

3 tablespoons chips minced chives

1 lotus root, thinly sliced

2 cups pure vegetable oil

baby greens

Directions:

1. Cut salmon into serving portions. Pound to one eighth of an inch. Rub with oil, salt, and pepper. Place salmon on large heat proof plate. Broil the salmon for 5 to 8 minutes until just cooked through.
2. In a bowl, combine ingredients for the vinaigrette. Mix caviar and minced chives into the vinaigrette.
3. Heat a pot of oil. Fry lotus chips.
4. Plate salmon with baby greens and vinaigrette. Top with fried lotus chips.

By RecipeOfHealth.com