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Recipe of the Month for January Marinated Salmon Salad
Cut the salmon fillet diagonally into wafer thin slices and place them in a non metallic dish. Mix all the ingredients for the marinade together and pour over the salmon. Cover and chill for 3 hours. The acidity of the marinade effectively ‘cooks’ the salmon. The salmon should be pink and opaque. Cut the pared lime zest into fine julienne strips. Place the salad leaves on 4 individual serving plates. Arrange the salmon slices on top and sprinkle with the spring onion, chilli and cucumber. Spoon over a little of the marinade and garnish with the julienne of lime. |
