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

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.

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Ingredients

Salmon

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

White Balsamic Vinaigrette

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

Heirloom Tomato Salad

454
g Wedged Heirloom Tomatoes Selection
5
g Dill, chopped
60
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
25
g Turmeric
5
g Sea Salt
150
mL of milk
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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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