Cured Marinated Salmon Salad

image courtesy of marel.com

What I love about salads is they can be, in the right setting wonderfully satisfying and fulfilling. Although light and more often than not guilt free, they can be incredibly wholesome. This recipe is no exception to the rule, it provides clean and earthy flavours to create a wholesome balance, whilst at the same time giving a nice healthy balance to nutrition also. Using traditional oriental flavours, as well as fish that is rich in protein, vitamins and omega 3 oils, it provides a joy for all audiences. It can also be adapted for larger proportions should the need arise, without the guilt factor.

You will need (for the marinade)

1 teaspoon sugar
Zest and juice of one whole lime
1 garlic clove, crushed with a little salt
1 teaspoon sesame oil
3 tbsp light soy sauce

For the salad

2 pieces (roughly 75g) fresh salmon cut into thin slices (use trimmings for thrift)
150g beansprouts
75g cucumber, grated
1 red chilli, trimmed and very thinly sliced
3 sprigs flat leaf parsley, finely chopped.

The doing bit

Marinade:

Combine sugar and two tablespoons on the lime juice in a small bowl and stir until sugar has dissolved. Add garlic, sesame oil and soy sauce and stir until uniform. Take the salmon and marinade in 4 tablespoons of the marinade mixture, cover and allow to marinade for about 3 hours. Store the rest of the marinade for later use.

The rest:

Blanche the beansprouts in lightly salted boiling water for 10 second and refresh under cold water. Combine with the cucumber and chilli. Sprinkle with the remaining juice and flat leaf parsley. Serve the salmon slices on top or around the salad (its all down to preference). Garnish with a teaspoon of the remaining marinade and serve.

Caesar Salad Dressing

Image courtesy of caesar-salad.com

I have always loved caesar dressing, as its an a=excellent accompaniment - and not just to caesar salad either. It serves well as a dressing for a number of applications, and can be used effectively with fish and meat. It also goes remarkably well with asparagus, and can be a good substitute for hollondaise in the classic "grilled asparagus with poached egg" 


Here is the recipe we always used in the trade - im quietly confident there are others out there although ive never found a problem with this one. 

Ingredients:

2 Egg yolks

50ml of red wine vinegar

Juice of one lemon

5 Anchovy fillets

3 cloves of garlic, crushed

15ml of Dijon mustard

15ml of English mustard

Healthy pinch of black pepper

Healthy glug of Worcestershire sauce

300ml of good virgin olive oil

Add all the ingredients into a food processor, with the exception of the oil, blend

Add the oil as you would mayonnaise in a (very) steady stream.