Regal salmon and roasted vegetables dressed with pear balsamic
Wood roasted Smoked Salmon served on top of yams, Artichokes, Portabella Mushrooms and Red Capsicum Dressed with a Pear Balsamic Dressing
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Smoked Salmon,Fillet | Main | Uncooked | 30 mins to 1 hour |
Ingredients
- 4 x 100g Regal Wood Roasted Smoked Salmon
- 160g Yams
- 180g Artichokes
- 180g Portabella Mushrooms
- 220g Red Capsicum
- 30g Micro Lettuce
- salt
Green Oil
- 50g Parsley
- 50ml Olive Oil
Dressing
- 20ml Pear Balsamic
- 20ml Sweet Chilli Sauce
- 2 T Honey
- 80ml Olive Oil
- salt
Garnish
- 100g Parmesan
Method
Vegetables
1. Cut the artichokes, mushrooms and red capsicum into wedges and the yams in 1/2
2. Toss them in a bit of oil and put onto a roasting tray season with salt and cook in a oven at 220 degrees for 10-15 minutes
Green Oil
1. Blend everything together
2. Strain and season
Garnish
1. Sprinkle the parmesan in an oven tray lined with grease proof paper at 220 degrees until golden
2. Once nicely coloured cut into skinny triangle shapes about 15-20cm tall before the parmesan goes solid
Presentation
1. Stack the roasted vegetables neatly in the middle of a rectangle plate and dress with the dressing
2. Place the 100g wood roasted smoked salmon fillet on top of the roast vegetables
3. Put a small brunch of micro lettuce on top of the roast vegetables
4. Put a small brunch of micro lettuce on top of the salmon
5. Garnish with the parmesan sail
6. Drizzle green oil on both sides of the stack of food
