Category: | Appetizer |
Yield: | 2 portion |
Nos portion/Portion size: | 200 g |
Preparation Time | 20 minutes |
Cooking Time | 5 minutes |
Total time | 25 minutes |
RECIPE | |||
Ingredients | Unit | Gross weight | Net weight |
Fresh Salmon | g | 200 g |
|
Kosher salt | g | 10 g |
|
Freshly Ground Pepper | About |
| |
Capers | g | 10 g |
|
Sliced Onion | g | 30 g |
|
Parsley | About |
| |
Orange Vinaigrette | ml | 40 ml |
|
1. Season salmon with kosher salt and ground pepper on both sides.
2. Refrigerate salmon 24 hours, flipping it in its brine every so often.
3. Prepare the Orange vinaigrette: combine 15 ml Apple Cider Vinegar, 2 g orange zest, Juice of 1/2 orange (40 ml), 7 g honey, 7 g Dijon mustard, 40 ml EVOO, 2 g salt, Black pepper.
4. Slice the onion, radish and chop the parsley.
5. Slice the Salmon and arrange on platter.
6. Dress the salmon with the vinaigrette
7. Top with capers, slice of radish and slices onion
Comments
Post a Comment