Marinated Fresh Salmon with a Beetroot
and Fennel Salad
This year (2008) sees the 10th birthday of Loch Fyne
the UKs most popular seafood restaurant group.
celebrate its 10th year, Loch Fyne Restaurants has compiled
a list of top ten sustainable fish dishes,
with contributions from staff, guests and partner companies.
Mark Derry, Managing Director and company founder said:
We asked some of our favourite people to give
us their most loved recipes using fish and shellfish
from sustainable sources. We discovered that many of
the people we work with day to day - the oyster farmer
from the loch, the salmon farmers, even our waiting
staff - have a real talent in the kitchen so we are
excited to share their recipes as we celebrate our birthday.
This recipe comes from Douglas Wright, Executive Chef
at Loch Fyne, who likes Marinated Fresh Salmon with
a Beetroot and Fennel Salad . . .
for Marinated Fresh Salmon
320g fresh salmon
20g raw beetroot
35g spring onion
Handful of flat leaf parsley
10ml olive oil
For the marinade:
7ml white wine vinegar
7ml red wine vinegar
2g dijon mustard
5 ml olive oil
5g fresh ginger
2 red chillies
juice of 1 lime
to make Marinated Fresh Salmon
320g good quality, smoked salmon. You can get this fresh
from your local Loch Fyne restaurant fish counter, or
you're pushed for time make the marinade beforehand
as it can be refrigerated until you're ready to use
chop chilli and grate ginger on fine side of grater.
palm sugar with chilli and ginger and whisk in mustard,
olive oil, white wine vinegar, red wine vinegar and
with chopped dill, check seasoning and refrigerate
Marinate the salmon in the marinade you have made
from the above recipe for up to two hours.
make the salad:
Peel the beetroot, slice and julienne and wash off
in cold water and drain. Keep cold.
the fennel and finely slice the spring onion and mix
with the chopped parsley and olive oil.