| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
New, Superchefs |
1 |
servings |
INGREDIENTS
| 900 |
g |
Salmon fillet; skin on (2lb) |
| 1 |
|
Lime zest |
| 2 |
ts |
Sugar |
| 20 |
g |
Salt; (1/2oz) |
| 1 |
|
Red pepper; diced |
|
|
Fresh coriander; chopped |
|
|
Sesame seeds; roasted |
|
|
Sour cream |
|
|
Cucumber; diced |
|
|
Tomato; diced |
|
|
Yellow pepper; diced |
|
|
Avocado |
|
|
Wasabi |
|
|
White wine |
|
|
Extra virgin olive oil |
INSTRUCTIONS
Take the salmon and grate over the lime zest and season with the
sugar and salt. Leave to stand for 1 hour. Once marinated wipe the
flesh clean with a damp clean cloth.
Slice the salmon very thinly and place it in a circle in the centre
of the plate and top with the red pepper, coriander and roasted
sesame seeds. Take the sour cream and drag a pipe thin line back and
forth over the salmon. On the salmon place a quenelle of avocado
that's been crushed with a fork and mix with the sour cream,
coriander and a little lime juice. Surround the salmon with the
cucumber, tomato and yellow peppers. Mix the wasabi, wine and olive
oil to make the dressing and dot it all over the plate.
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