SALMON CAPRICCIO
Provided by Robert Irvine : Food Network
Categories main-dish
Time 30m
Yield 1 serving
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Toss the cauliflower and potatoes with 1 tablespoon grapeseed oil and some salt and pepper. Transfer to a baking sheet and roast until tender and browned, 5 minutes. Set aside.
- Pat the salmon fillet dry with a paper towel to remove moisture and prevent sticking to the pan. Sprinkle with salt and pepper.
- Heat 1 tablespoon grapeseed oil in a saute pan over medium-high heat. Add the fillet and sear for 2 minutes. Flip, add 1 tablespoon of the butter and then remove from the heat. Baste the salmon with the melted butter. Set aside.
- Heat 1 tablespoon grapeseed oil in a second pan over medium-high heat. Add the roasted cauliflower and potatoes; saute for 2 minutes. Deglaze with the white wine, then add the saffron, capers, parsley, chicken stock, lemon juice and the remaining 1 tablespoon butter. Reduce down for 1 minute to make the sauce.
- Lay the cauliflower and potatoes on the plate, top with the salmon and the sauce.
SMOKED SALMON CARPACCIO
James Martin's stunning seafood starter is guaranteed to impress at any dinner party - layer with beetroot, orange and tangy horseradish cream
Provided by James Martin
Categories Starter
Time 30m
Number Of Ingredients 10
Steps:
- First, lightly pickle the radish slices by putting them in a small bowl with the vinegar for at least 30 mins. Meanwhile, mix the horseradish with the whipped cream in a small bowl and season with salt.
- Lay 100g of the long salmon slices on 4 rectangular plates in a neat rectangle shape. Put 3 discs of beetroot on top of the salmon in different places. Arrange about 6 slices of the pickled radish around the salmon too. Add a few orange segments and some of the preserved lemon.
- Next, shape the horseradish into quenelles by using 2 teaspoons to scoop and roll it. Put 3 quenelles on each plate. Finally, scatter with the pea shoots, and drizzle over a little oil before serving.
Nutrition Facts : Calories 318 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 5 milligram of sodium
SMOKED SALMON CARPACCIO WITH EXTRA VIRGIN OLIVE OIL AND LEMON
Carpaccio refers to a dish that has been very thinly sliced for presentation. This could we served as an entree for a elegant dinner. This comes from a book called 'The Australian Heritage Cookbook' by R & R Publications Marketing Pty Ltd
Provided by Chef floWer
Categories Australian
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- To make dressing, combine the oil, lemon juice, onion and capers in a bowl and whisk.
- Arrange smoke salmon on serving plates.
- Drizzle the dressing over the smoked salmon, sprinkle with parsley ground black pepper and capers. Serve.
Nutrition Facts : Calories 231.9, Fat 17.3, SaturatedFat 2.7, Cholesterol 20.1, Sodium 750.5, Carbohydrate 2.6, Fiber 0.4, Sugar 0.9, Protein 16.3
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