• Home

Salmon citrus

Serves: 1
Ingredients
Salmon, marinated 180 gm
Wild mushroom 30 gm
Potato, boiled, pan-grilled 30 gm
Baby spinach 50 gm
Butter, unsalted 10 gm
Salt 1 gm
Tarragon, fresh 5 gm
For salmon marinade:
Olive oil 20 ml
Rice vinegar 1 tsp
Limejuice 1 tsp
Garlic, minced 2 clove
Red chilli, dry, chopped 2 pc
Fish sauce 1 tsp
Soya sauce 1 tsp
Dill leaves, chopped 3 gm
Salt 2 gm
For lemon capper berry sauce:
Salt a pinch
Lemon juice, fresh 1 tsp
Shallot vinegar 1 tsp
Caperberry 10 gm
Caper, fried a handful
Butter 2 tbsp
Cooking cream 2 tbsp
For the shallot reduction:
Shallot, chopped 2 pc
White vinegar 1 tsp
Tarragon vinegar 1 tsp
Tarragon, fresh 5 gm
Water 2 tsp
Black pepper 2 gm
Method
Mix all the ingredients for the marinade together.
Place the fillet in a flat-bottomed pan and use 2 tbsp of the marinade for each. Cover and refrigerate for 10 minutes or up to 24 hours.
For the lemon caperberry butter sauce, heat the shallot vinegar and add butter. Once butter has melted, add the cream, lemon juice and salt and keep on low heat. Fry the caperberries and mix into sauce right before serving.
For the shallot reduction, cook the shallots in a saucepan with the oil over high heat until done. Add the remaining ingredients and simmer on low heat for 5-10 minutes.
Sauté the wild mushroom in butter with the tarragon in a pan on medium heat until golden brown. When cooked, add the grilled potato and baby spinach and season with salt. Warm for 5 minutes.
Now, pan sear the salmon on both sides until golden brown.
Carefully remove skin and cook over medium heat for 5-10 minutes with the lemon caperberry sauce.
Serve by drizzling sauce and shallot reduction over the fillet along with sautéed wild mushroom with grilled potato and baby spinach.