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

  • prep time90 min
  • total time 100 min
  • serves 6

This delicious salad is made with fresh herbs and wild salmon fillets.

3 Ratings
Directions for: Tepid Marinated Salad of Wild Salmon With Heirloom Tomatoes, and Turmeric Onions



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

To Assemble



1. In a bowl combine the garlic, rosemary, ginger, soy sauce, sherry, sesame oil, honey.

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).

3. Remove the salmon from the refrigerator leave at room temp for 10 minutes, drain liquid. Season salmon.

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.

White Balsamic Vinaigrette

1. In a bowl, whisk to combine the garlic, shallot, vinegar, mustard and salt and pepper.

2. While whisking add the olive oil in a steady stream until incorporated. Add fresh chopped herbs.

Heirloom Tomato Salad

1. 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.

Turmeric Onion Rings

1. Mix all the dry ingredients well.

2. Separate the onion rings into even rings, pass through the milk, drain well, then pass through the seasoned flour mixture.

3. Immediately fry in a deep fat fryer at 375 F until golden brown and crisp. Remove from the oil and drain well. Season.

4. Serve on a wooden plank with a little sea salt.

To Assemble

1. Arrange the Salmon in the slightly off centre of the plate. Garnish with the seasoned tomatoes around top the salmon with the micro greens.

2. Drizzle a little of the dressing around the plate. Serve the remaining on the side in a sauce boat or vessel.

3. Serve the onions on the side

See more: Salad, Main, Dinner, Lunch, Summer


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