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Hot Smoked Salmon with Mizuna Salad and Wasabi Vinaigrette

This recipe comes from Chef Robert Cowley who is based in Ireland (see his biography) and has been provided by the Global Chef's website


10 x 2oz Slices of Smoked Salmon (3" Long)
20oz Herb Salad
Flat Parsley
Snipped Chives
20 Cherry Tomatoes
2 Peppers (Red & Yellow)
5oz Red Pepper Vinaigrette
1 Roasted Red Pepper (skinned & seeded)
2 Tsp Dijon Mustard
1oz Red Wine Vinegar
3 0z Olive Oil
Salt & Pepper
3oz Wasabi Vinaigrette
1oz Wasabi Mustard
1 Egg Yolk
1 lime juiced
2oz Salad Oil
1 tsp Honey
Salt Pepper
A Touch of Sesame Oil
3 oz Lime Vinaigrette
2 Limes Juiced
2oz Salad Oil
Salt & Pepper
10 Pieces of Chive
  • Wash the herb salad and cut the cherry tomatoes into quarters.
  • Slice the Red and yellow peppers into rings & place into iced water.
  • Create the red pepper vinaigrette; Roughly chop the red peppers, place in a blender with the mustard and red vine vinegar. Blend into a paste & incorporate the oil, season to taste & strain through a fine strainer.
  • Now the wasabi vinaigrette; Blend the mustard, egg yolk & lime juice. Incorporate the salad oil & season.
  • And finally for the dressings make the lime vinaigrette; whisk the lime juice and oil, season to taste.
  • Toss the herb salad, cherry tomatoes, sliced peppers with the lime vinaigrette Plate the salad in a tight neat pile.
  • Flash grill the salmon ensuring it is cooked medium rare, sit the salmon on top of the salad. Drizzle the red pepper vinaigrette around the plate and streak the wasabi vinaigrette across the plate. Garnish with a long cut chive.

Serves 10

Robert Cowley