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Marinated Salmon With Bourbon Whisky And Hazelnut Oil

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CATEGORY CUISINE TAG YIELD
Grains A, Food, Of, To, Z 1 Servings

INGREDIENTS

1 600 gram pie very fresh
salmon fillet de-boned
21oz
2 T Good quality bourbon whisky
2 T Hazelnut oil
2 Shallots, finely chopped
1 Spring onions
Few coriander leaves
Lemon wedges to garnish
4 Wholemeal muffins
1 Bag salad leaves
Olive oil for brushing
Salt and freshly ground
black pepper

INSTRUCTIONS

Pre-heat grill to maximum.  With a sharp knife slice the salmon very
thinly into evenly sized  strips. Place the slices into a suitable dish
and pour over the  bourbon whisky and hazelnut oil. Season with a
little salt and plenty  of fresh ground blck pepper. Slice the spring
onions very finely and  add them to the marinating salmon as well. Snip
the coriander in a  glass and then add to the salmon dish.  While the
salmon is marinating start to toast the muffins. Slice each  muffin in
half and brush with olive oil. Place the muffin halves on a  tray under
the grill to cook.  Once the salmon has marinated, arrange the toasted
muffins on a  serving plate, and then arrangethe slices of salmon on
another  serving plate. Drizzle any excess dressing inot a bowl and
dress the  salad leaves with it. Serve everything together, perhaps
with a gall  of bourbon whisky to accompany.  Converted by MC_Buster.
Per serving: 260 Calories (kcal); 27g Total Fat; (92% calories from
fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 5 1/2
Fat; 0 Other Carbohydrates  Converted by MM_Buster v2.0n.

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