Best Scottish Salmon On Cabbage With Mushroom Vinaigrette Recipes

SCOTTISH SALMON ON CABBAGE WITH MUSHROOM VINAIGRETTE

Scottish Salmon on Cabbage with Mushroom Vinaigrette image

This elegant recipe is by Jeff Bland, executive head chef of the Balmoral Hotel, Princess Street, Edinburgh.

Provided by Millereg

Categories Grains

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 3/4 ounces button mushrooms
5 fluid ounces olive oil
1 glass white wine
3 1/2 tablespoons white wine vinegar
12 ounces salmon fillets, skin on and cut into 4 pieces
1/2 cabbage, shredded
1/4 onion, sliced
1 red pepper, sliced
1 plum tomato, skinned and diced
sea salt, to taste
black pepper, to taste
4 sprigs dill, to garnish

Steps:

----Forthe mushroom vinaigrette----.
Warm half the olive oil with the white wine and vinegar, season and remove from heat.
Place the mushrooms in the mixture, and allow to cool.
----Forthe salmon----.
Brush the fillets with olive oil, season and place skin side up under a hot grill/broiler for about 3 minutes.
----Tofinish the dish----.
Fry the onion and pepper until soft, and then season and increase the heat.
Add the cabbage until cooked- but still crispy.
Place the cabbage mixture in the centre of the serving dish.
Top with the salmon, surround with diced tomato and mushroom vinaigrette.
Garnish with dill.

Nutrition Facts : Calories 470.1, Fat 37, SaturatedFat 5.2, Cholesterol 43.8, Sodium 81.7, Carbohydrate 10.8, Fiber 3.6, Sugar 6.6, Protein 19.4

SCOTTISH SALMON WITH HERB BUTTER

Scottish Salmon With Herb Butter image

Based on a recipe from Classic British. This recipe appears under the light lunches heading. The recipe intro says, "This is a delightfully simple way to serve salmon steaks. The dill, with lemon rind and juice, give a lovely piquancy to the butter but they do not overpower the delicate flavor of the fish." The author suggests you can use other fresh herbs to flavor the butter such as mint, fennel, fronds, lemon balm, parsley or oregano instead of the dill.

Provided by mersaydees

Categories Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 tablespoons butter, softened
1/2 lemon rind, finely grated
1 tablespoon lemon juice
1 tablespoon fresh dill, chopped
butter, for greasing
4 salmon steaks
2 lemons, sliced and halved
4 fresh dill sprigs
salt
ground black pepper
16 new potatoes, boiled for serving alongside
green salad

Steps:

In a small bowl, add butter, lemon rind and juice, chopped dill and seasoning and stir together with a fork until well blended. Place this herb butter on a piece of greaseproof paper and roll up, smoothing into a sausage shape. Twist the ends tightly; wrap in clear film and place in freezer for 20 minutes until firm.
Preheat oven to 190°C/375°F/Gas 5. Prepare four squares of foil large enough to wrap salmon steaks in by greasing lightly. Place a salmon steak in the center of each one.
Remove herb butter from freezer and allow to sit for a few minutes. With a sharp knife, slice butter into 8 rounds. Top each salmon steak with 2 rounds. Top the butter with a halved lemon slice and a sprig of dill.
Lift up foil and crinkle edges together to seal. Place these packets on a baking sheet and bake for about 20 minutes.
Remove from oven, open packets and slide the contents on to warmed plates along with the juices.
Serve hot, with new potatoes and a crisp green salad.

ELOTE APPETIZER FROM THE ELOTE CAFE

Elote Appetizer from the Elote Cafe image

I had the pleasure of dining in The Elote Cafe in Sedona and met Chef Jeff Smedstad, formerly of Los Sombreros in Scottsdale. Reservations are not accepted and his foodie fans start lining up at 4:30, just to get a seat! I loved the food so much, I bought his cookbook and had it autographed. P.S. Jeff, you rocked my world too! ;^P ___ *Prep time is based on grilling, shucking, cooling.

Provided by Chicagoland Chef du

Categories Low Cholesterol

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

6 ears corn, husks intact
1 cup mayonnaise
1 tablespoon cholula brand hot sauce
2 tablespoons fresh lime juice
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon sugar
1/4 cup chicken stock
1/4 cup Cotija cheese, crumbled for garnish
2 teaspoons cilantro, chopped, for garnish
pure ground red chili pepper, for garnish
crispy tortilla chips, for scooping

Steps:

Over a medium-high grill, roast the corn until the husks are well charred, about 5 minutes. Turn occasionally so as not to burn the side contacting the direct heat.
Set the roasted ears aside until cool enough to handle, then shuck them.
Cut the kernels off the cob.
When ready to eat, mix the mayo, hot sauce, lime juice, pepper, salt and chicken stock in a sauté pan over medium heat.
Add the corn kernels and warm through,.
Pour into a bowl and garnish with the cheese, cilantro and ground chili.
Serve immediately with crispy tortilla chips.

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