Preperation:
4x 6 oz Scottish Salmon
Slice into wide, flat pieces
Salt and Pepper lightly
Blended oil for cooking
Sear seasoned Salmon over medium-high heat until brown, approximately 4 minutes
Flip over, and cook for 2 minutes
Reserve
1 mix of greens (arugula, snow pea leaves, frisee, watercress)
Confit garlic cloves (slow cooked in oil until tender and light brown
Saute quickly over high heat until wilted
For Preserved Lemon-Salmon Roe vinaigrette:
2 oz Salmon Roe
2 preserved lemons, rind cut into small dice
1 small red onion, cut into small dice
2 small radishes, sliced thin
1/4 cup celery leaves, individually picked
chopped flat leaf parsley
juice of two lemons
2 oz extra virgin olive oil
1 oz red wine vinegar
Mix ingredients at last minute, then reserve
To plate:
Place wilted greens in middle of plate, top with salmon, spoon preserved lemon-salmon roe vinaigrette over salmon, serve immediately
