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Marinated Fresh Salmon with a Beetroot and Fennel Salad

This year (2008) sees the 10th birthday of Loch Fyne Restaurants (www.lochfyne.com), the UK’s most popular seafood restaurant group.

To 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 . . .

Ingredients for Marinated Fresh Salmon

320g fresh salmon
20g raw beetroot
65g fennel
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
5g sugar
2 red chillies
1.5g dill
juice of 1 lime

How to make Marinated Fresh Salmon

Buy 320g good quality, smoked salmon. You can get this fresh from your local Loch Fyne restaurant fish counter, or buy pre-packed.

Marinade:

  • If you're pushed for time make the marinade beforehand as it can be refrigerated until you're ready to use it.
  • Finely chop chilli and grate ginger on fine side of grater.
  • Finely chop dill.
  • Mix palm sugar with chilli and ginger and whisk in mustard, olive oil, white wine vinegar, red wine vinegar and lime juice.
  • Finnish with chopped dill, check seasoning and refrigerate until required.
  • Marinate the salmon in the marinade you have made from the above recipe for up to two hours.

To make the salad:

  • Peel the beetroot, slice and julienne and wash off in cold water and drain. Keep cold.
  • Julienne the fennel and finely slice the spring onion and mix with the chopped parsley and olive oil.
  • Refrigerate until required.

Serves 4

Marinated Fresh Salmon with a Beetroot and Fennel Salad

Loch Fyne Restaurants
www.lochfyne.com

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