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Recipes // Main Dish Seafood // Marinated Salmon

Marinated Salmon

Le Caprice New York's marinated salmon with pickled cucumber and pink grapefruit is a light summer favorite.
Ingredients
  • 1 side of salmon, skin off, trimmed and pin-boned
  • 3oz light brown sugar
  • 2oz salt
  • 1tsp ground white pepper
  • 1 lime, zested
  • 2oz Guldens mustard
  • 2oz dill, chopped
  • 1 pink grapefruit, peeled and segmented
For the dressing
  • 1oz Dijon mustard
  • 7oz Guldens mustard
  • 1oz Demerara sugar
  • 2fl oz vegetable oil
  • 5fl oz olive oil
For the pickled cucumber
  • 2 cucumbers, halved and seeded, and cut into ribbons
  • 2fl oz chardonnay vinegar
  • 4oz shallots, peeled and thinly sliced
  • 1/2 tsp black mustard seeds
  • 1/2 tsp yellow mustard seeds
  • 2oz caster sugar
  • 1/2 tsp salt
  • 1/2 tsp coarsely ground black pepper
  • 1oz dill, finely chopped
Method

Mix the sugar, salt and lime zest together and rub the mixture onto the salmon and leave for 45 mins. Wrap in Clingfilm and place in the refrigerator for 2 days, turning the fish after one day. Unwrap the salmon and lightly wash off in cold water and pat dry. Sprinkle with half of the dill and then spread on the mustard. Top with the rest of the dill and wrap with fresh Clingfilm or vacuum pac and return to the refrigerator until ready to use. To make the dressing whisk the mustards together with the sugar and then slowly add the vegetable and olive oil, adjusting with a little warm water if the mixture becomes too thick and season. The consistency of this dressing should be like a thin mayonnaise. To make the pickled cucumber bring the vinegar, shallots, mustard seeds, sugar, salt and pepper to the boil. Pour the hot mix over the cucumbers and leave for a few hours, then drain the liquid and mix the cucumbers with a little olive oil. When ready to serve unwrap the salmon and with a long sharp carving knife cut slices about 1/2 cm thick at a 20 degree angle. Place 4 slices on each plate with some of the pickled cucumber and 4 grapefruit segments. Finish with the dressing.

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