Salmon Paillards With Lettuce And Pea Salad Recipes

PAILLARD OF SCOTTISH SALMON WITH A LEMON GRASS, CUCUMBER, AND SALMON CAVIAR VINAIGRETTE AND LOTUS ROOT CHIPS

Steps:

• Cut salmon into serving portions. Pound to one eighth of an inch. Rub with oil, salt, and pepper. Place salmon on large heat proof plate. Broil the salmon for 5 to 8 minutes until just cooked through.
• In a bowl, combine ingredients for the vinaigrette. Mix caviar and minced chives into the vinaigrette.
• Heat a pot of oil. Fry lotus chips.
• Plate salmon with baby greens and vinaigrette. Top with fried lotus chips.

PAILLARD OF SALMON WITH A GINGER SHALLOT VINAIGRETTE, BABY GREENS WITH PAPAYA AND BASIL

Steps:

• Preheat broiler, cut salmon into thin slices, arrange 1/6 of the slices on a sheet of plastic wrap, cover with a second piece of plastic wrap and pound out salmon to 1/4-inch thickness. Transfer paillard to a plate, repeat with remaining salmon.
• Combine all vinaigrette ingredients, season paillards, drizzle entire surface with vinaigrette. Place plate under broiler for one minute or until salmon just turns opaque. Remove plate, cool 1 minute, dress greens with remaining vinaigrette, add papaya and basil and place small handful of salad at the center of each plate

SALMON PAILLARDS WITH LETTUCE AND PEA SALAD

Steps:

• Stir together 2 tablespoons oil and 1/2 teaspoon zest in a bowl and set aside.
• Combine lemon juice, garlic, 1/8 teaspoon salt, 1/8 teaspoon pepper, and remaining 1/4 teaspoon zest in a small bowl, then add remaining 2 tablespoons oil in a slow stream, whisking until combined. Whisk in cream and chives.
• Blanch sugar snaps in a 3- to 4-quart saucepan of boiling salted water , uncovered, until crisp-tender, about 2 minutes. Transfer sugar snaps with a slotted spoon to a bowl of ice and cold water to stop cooking. Keep cooking water at a boil. Once sugar snaps are cool, pat dry between paper towels. Cook baby peas in boiling water 5 minutes, then drain in a sieve and set sieve in ice water to stop cooking. Drain peas, then pat dry between paper towels.
• Cut sugar snaps diagonally into 1/4-inch-thick slices and transfer to a bowl, then toss with peas and lettuce.
• Preheat broiler.
• Arrange 1 fillet, skinned side down, between 2 sheets of plastic wrap and lightly sprinkle top of plastic with water (this helps pounder slide a little), then gently pound to an even 1/4-inch thickness with flat side of a meat pounder or with a rolling pin. Flatten remaining fillets in same manner and leave in plastic wrap.
• Lightly brush bottoms of 2 shallow baking pans with some lemon oil. Flip each paillard over and carefully peel off sheet of plastic wrap from skinned side, then invert fillets into baking pans (2 per pan). Carefully peel off remaining plastic wrap.
• Sprinkle fillets with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper, then brush with remaining lemon oil. Working in 2 batches, broil fillets 4 inches from heat until just cooked through, about 1 1/2 minutes per batch. Keep first batch warm, covered with foil, while cooking second batch.
• Toss salad with just enough dressing to coat.
• Carefully transfer paillards with a metal spatula to 4 plates and spoon salad on top.

SALMON WITH PEA SAUCE AND HERB SALAD

Steps:

• To make the sauce, heat the peanut oil in a saucepan set over medium heat, add the shallot and onion and season lightly with salt. Cook, stirring, until soft (do not allow the shallot and onion to brown), about 10 minutes. Add the stock and cream and set aside.
• Bring a kettle of very salty water to a boil. Add the peas and cook for 3 minutes. Add the pea shoots and cook for 1 minute more. Drain and plunge into cold water to cool. Drain again and set aside.
• Add the peas and pea shoots to the saucepan and bring the sauce just to a simmer. Puree the mixture in small batches in a blender until very smooth. Pass through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard the solids.
• To make the herb salad, combine the frisee, chervil, dill and chives in a small bowl. Toss with the olive oil and salt to taste.
• To make the salmon, heat a large heavy skillet over high heat. Add the peanut oil and heat until hot. Season the salmon fillets with salt and pepper and cook, turning once, until lightly browned on both sides and still somewhat pink in the middle, about 6 minutes. Set aside, covered.
• Just before serving, finish the sauce by combining the butter and 1 tablespoon of water in a saucepan over medium heat. Whisk until the butter is melted. Add the sauce. Heat until very warm but not boiling and season to taste with salt and pepper. Using a hand-held immersion blender, blend until very foamy.
• Skim the foam off the top of the sauce with a spoon and ladle the sauce over the bottom of 4 dinner plates or shallow soup plates. Place a salmon fillet on each plate and top with 1/4 of the herb salad. Serve immediately.

QUICK-BRAISED SALMON AND LETTUCE

Steps:

• In a large pot, melt butter over medium. Add shallots and cook, stirring occasionally, until softened, 10 minutes. Add lemon zest and broth and bring to a simmer. Season salmon with salt and pepper and add to pot. Cover and cook 3 minutes. Add lettuce (pot will be full), cover, and cook until lettuce is wilted and salmon is cooked through, 9 minutes. Sprinkle with lemon juice and season with salt and pepper. Serve topped with dill and broth if desired.