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Recipe : ***** Scallops Of Salmon With Crispy Lettuce Spring Onions And Coriander

Scallops Of Salmon With Crispy Lettuce Spring Onions And Coriander
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Course:
Main Dish

Practical information

  • Prep time
    20 min
  • Cooking
    25 min
  • Ready in
    45 min
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             

Categories

Recipe's Ingredients

  Quantities for people → Recalculate
  • 1 lrg head cos lettuce or chinese leaves
  • 3 clv garlic
  • 3 cloves finely chopped
  • drop of lemon juice
  • bunch spring onions thinly sliced
  • bunch fresh coriander leaves
  • 1 dsh white wine vinegar
  • dribble soy sauce
  • 1 tablespoon dry sherry
  • 1 tablespoon olive oil
  • 2.5 cm fresh root ginger
  • 1 salt and pepper
  • handful toasted sesame seeds
  • 100 g softened butter
  • 250 g jar honey
  • 600 g salmon escalopes
  • 400 ml bottle oyster sauce

  • Recipe preparation steps

  • 1
    Wash the lettuce or Chinese leaves discard the root and cut the leaves into pieces 2.5cm thick.
  • 2
    Cream the butter and incorporate the garlic and lemon juice.
  • 3
    Mix well.
  • 4
    Mix the spring onions and coriander leaves together and set aside.
  • 5
    Empty the jar of honey into a saucepan add the vinegar and reduce to a thick sweet and sour consistency.
  • 6
    Remove from the heat.
  • 7
    Add the oyster sauce, soy sauce and sherry.
  • 8
    Pour the oil into a non stick frying pan and when nearly smoking place in the salmon escalopes skin side up.
  • 9
    Cook until golden then turn over and cook through.
  • 10
    Leave to drain on kitchen paper.
  • 11
    In a separate pan melt the garlic butter.
  • 12
    Add the ginger and toss with the lettuce or Chinese leaves for a minute or two until glossy and slightly wilted but still crisp.
  • 13
    Season the salmon with salt and pepper.
  • 14
    Arrange a handful of dressed lettuce or Chinese leaves in the centre of each plate.
  • 15
    Place a salmon escalope on top and cover with a quarter of the spring onion and coriander mixture.
  • 16
    Sprinkle with some of the sesame seeds.
  • 17
    Surround with the spicy sauce.
  • 18
    This salmon recipe is one of my all time favourites.
  • 19
    It was created by Andrew Jefls who was head chef at Nico Central for 3 years having previously worked with us at Chez Nico for a number of years.
  • 20
    He has a particular ability to bring out the inherent taste of food without oversalting.
  • 21
    Very few people understand this basic premise.
  • 22
    Although I am not generally in favour of mixing French cuisine with Oriental cooking I find this dish very light and fresh as well as fiJI of flavour.
  • 23
    As salmon has a very strong flavour of its own it can support a marriage with spicier ingredients.
  • Ready !