Wednesday, November 28, 2012

Salmon Tartar dressed in Lemon Caper Vinaigrette

This is an easy and versatile dish that takes minutes to make. Buy the freshest salmon you can find, this is the key to this dish. You can use any style of vinaigrette you like or just lemon juice, olive oil and salt and pepper works fine. I did this version for an opening salad with simple mixed greens.

Serves four

16 ounces fresh salmon
2 tablespoons capers
1 tablespoon fresh chives
1 tablespoon fresh parley
1 large garlic clove
Juice of 1/2 lemon
2 tablespoons Dijon mustard
2 tablespoons champagne vinegar
4 tablespoons extra virgin olive oil
Salt and pepper
Mixed greens

Remove the skin from the salmon and and cut into 1 inch cubes.
Transfer to a bowl and place in the refrigerator.
Chop the garlic clove and make into a paste using the side of you knife. Finely chop the herbs and the capers. Place all the ingredients I'm a jar and shake till emulsified.
To make a salad put 1 tablespoon of vinaigrette in the bottom of a plate and place greens on top. Add the rest of the vinaigrette to the salmon and toss. Add the dressed salmon on top of the greens and serve.

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