EXPRESS
Salmon is the informal name for the several species of fish from the Salmonide family. Their flesh is mostly red, but there are some white-fleshed wild salmon. Salmon is a general source of food, and is the most treasured among all consumed fish. This could be due to the fact that salmon is one of nature's heartiest foods as this healthy food contains well-balanced, easily digestible protein , omega-3 fatty acids, potassium, vitamin D, the B vitamins, and phosphorus. There are several species of salmon, split into Atlantic and Pacific Ocean species. Being one of the major source of food in these parts of the world, countless fish recipes and appetizer recipes created from it.
There are countless styles to prepare it, and here we introduce Salmon Express. A light and chic main course that only takes fifteen minutes to prepare, Salmon express is a modest but elegant dish you can serve for dinner when you’ve run out of time and ideas but still wish to enjoy a gourmet meal. Ideally, use Norwegian salmon to make sure you get a good quality salmon, which is essential for this recipe. For an uplifting gustatory experience, serve this with a glass of Cahors, Cotes du Rhone Rose or Chassagne Montrachet Blanc. This can also be served as first course or as Hors d'oeuvres in cocktail parties.
Recommended Wine Cahors, Cotes du Rhone rose, Chassagne Montrachet blanc
Ingredients 3 1/2 oz. fresh salmon per person 1 teaspoon black olive tapenade (ground olive puree) mayonnaise with olive oil basil thyme lemon savory
chervil chives salt pepper mesclun (chervil, arugula, leafy lettuces and endive in equal proportions) garlic olive oil Preparation Instructions 1. For this recipe, you need tapenade, which is spread on the middle of the dish. You can buy tapenade in a jar or make your own and store in the fridge for later use. Finely chop black olives and capers, then pound or puree them in a food processor, adding olive oil little by little until you get a thick paste. 2. Cut the Norwegian Salmon into very thin slices and place them nicely on top of the tapenade, which is spread on the center of the plate. Prepare a mayonnaise sauce using fresh herbs of basil, thyme, lemon and chervil. Whip up the mayonnaise with olive oil and the fresh herbs. 3. Season the top of the salmon with salt and a pinch of pepper to make it nice and spicy. Brush the salmon with the mayonnaise sauce. Cook the dish on the salamander stove or the grill in your oven. Two minutes is enough under the salamander as the salmon is very finely cut. It should turn into a white yellowish color. 4. Place a flourish of lettuce, lemons, and chives on the center of the dish to set it off. Add basil and flat parsley. Sprinkle with chopped chives which will heighten the flavor. 5. To make the basil-based sauce: mix finely chopped basil, olive oil, and a hint of chopped garlic. Drizzle on the salmon dish. Be careful when serving the warm plate. Enjoy!