Sensational sizzling salad of grilled salmon

11 September 2006
Sensational sizzling salad of grilled salmon

For the marinade/salad dressing

2oz shallots
2oz fresh garlic
1lb red onions
12 pints salad oil
4 pints olive oil
2 pints balsamic vinegar
2 pints red wine vinegar
8oz orange juice
Half a cup of chopped fresh parsley
4oz sugar
4tsp salt
4tsp black pepper
Half a cup of chopped chives
4tsp dry mustard powder
10 large eggs or 16oz of pasteurized liquid egg

Rough chop the shallots onion and garlic and purée until smooth.

Place beaten eggs into the bottom of a large electric mixing bowl and set whisking fast. Whip the oils into the beaten egg to create an emulsion. Add oils slowly to keep emulsion stable. When all oils have been whisked in add everything else and whisk smooth. If emulsion breaks down during whipping add two extra whipped eggs to bring back.

This dressing can be made the day before service and kept chilled and covered.

For the salad bowl (serves 24)

3lb of iceberg lettuce
3lb of other mixed leaves such as chicory lollo rosso oak leaf endive fresh spinach
1lb radicchio
1lb julienne of carrot
1lb julienne of courgette
1lb julienne red cabbage
1lb thin-sliced raw mushroom
1lb cherry tomatoes
2 pints of the salad dressing
1lb of croutons

Wash and prepare all vegetables. Cut lettuce into mouth-sized pieces. Combine and set aside. Do not add oil until beginning of service. Thoroughly toss salad in the dressing. Have a jug of additional dressing and bowl of croutons available for customers to help themselves.

Salmon (serves 24)

6lb salmon fillet
2 pints of the dressing

Day before service skin trim and check for pin bones in the salmon. Cut into 24 x 4oz portions (some fish merchants will sell salmon already trimmed and portioned).

Submerge salmon portions in the dressing and marinate overnight under refrigeration.

Prior to service drain salmon of dressing and shallow pan fry until three-quarters cooked. Allow to cool.


At the servery counter the chef has a large bowl of tossed salad at his side and a cold holding cabinet with the salmon. When a customer orders the salmon is fast-fried (one minute either side) with a tiny amount of oil in a wok in view of the customer while the chef arranges mound of salad of a plate. Slice the salmon and arrange on top of the salad. Present to customer.

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