Warm Prosecco Salmon SaladWarm Prosecco Salmon Salad
Warm Prosecco Salmon Salad
Warm Prosecco Salmon Salad
Chef Antonio Cerullo
Chef Antonio Cerullo
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Recipe - Choices Market Corporate Store
warm proseco salmon salad.jpg
Warm Prosecco Salmon Salad
Prep Time120 Minutes
Servings4
Cook Time20 Minutes
Ingredients
salmon
ginger
tamari
brown sugar
honey
fennel
radicchio
carrot
lime
prosecco (Italian white wine)
toasted sesame seed oil
red onion
extra virgin olive oil
Directions

Place salmon skin down. Mix 2 tbsp of tamari with freshly grated ginger, and then paint salmon with this mixture. Sprinkle with brown sugar and allow to cure refrigerated, for 2 hours.

 

Remove from fridge, and proceed to cut salmon into desired portions.

 

In a large heavy skillet, heat sesame oil on medium high, and proceed to cook salmon portions flesh down skin up until golden brown, making sure fish doesn’t stick. Flip rapidly and cook for a moment until skin starts crisping up. Set aside and keep warm.

Place onions in fish skillet, continue on medium high until onions start to brown. Add prosecco, 1 tsp honey, 1 tbsp tamari, half of the lime juice, and allow to reduce for 10 minutes.

 

When liquid has reduced by about 1/4, taste and reduce more if required. Add more lime juice if desired.

In a large bowl toss fennel, radicchio, and carrots. Sprinkle 2 pinches of salt, and 3 tbsp olive oil, and toss again. Pour warm prosecco reduction  over salad. Taste and adjust seasoning if needed. While still warm, serve on individual plates and top with a portion of salmon.

 

Perfect pairing by Everything Wine South Surrey – Serve with Telegraph Station Pino Noir

120 minutes
Prep Time
20 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
salmon
Salmon - Fillet Coho Wild Value Pack
Salmon - Fillet Coho Wild Value Pack, 520 Gram
$31.19 avg/ea$6.00/100g
ginger
Ginger - Organic
Ginger - Organic, 100 Gram
$2.20 avg/ea$2.20/100g
tamari
San-J - Organic Lite Tamari Soy Sauce
San-J - Organic Lite Tamari Soy Sauce, 296 Millilitre
$11.29$3.81/100ml
brown sugar
Camino - Camino Organic Brown Sugar
Camino - Camino Organic Brown Sugar, 1 Kilogram
$11.99$1.20/100g
honey
Chilliwack River - Mountain Honey
Chilliwack River - Mountain Honey, 500 Gram
$12.99$2.60/100g
fennel
Anise - Fennel Organic
Anise - Fennel Organic, 510 Gram
$5.60 avg/ea$1.10/100g
radicchio
Radicchio - Organic
Radicchio - Organic, 530 Gram
$9.32 avg/ea$1.76/100g
carrot
Carrots - Organic
Carrots - Organic, 100 Gram
$0.66 avg/ea$0.66/100g
lime
Organic - Limes
Organic - Limes, 90 Gram
$0.99 avg/ea$1.10/100g
prosecco (Italian white wine)
Not Available
toasted sesame seed oil
Maison Orphee - Toasted Sesame Oil
Maison Orphee - Toasted Sesame Oil, 500 Millilitre
Special
Extra Savings
$15.49 was $17.99$3.10/100ml
red onion
Onions - Red Organic
Onions - Red Organic, 335 Gram
$3.68 avg/ea$1.10/100g
extra virgin olive oil
Not Available

Directions

Place salmon skin down. Mix 2 tbsp of tamari with freshly grated ginger, and then paint salmon with this mixture. Sprinkle with brown sugar and allow to cure refrigerated, for 2 hours.

 

Remove from fridge, and proceed to cut salmon into desired portions.

 

In a large heavy skillet, heat sesame oil on medium high, and proceed to cook salmon portions flesh down skin up until golden brown, making sure fish doesn’t stick. Flip rapidly and cook for a moment until skin starts crisping up. Set aside and keep warm.

Place onions in fish skillet, continue on medium high until onions start to brown. Add prosecco, 1 tsp honey, 1 tbsp tamari, half of the lime juice, and allow to reduce for 10 minutes.

 

When liquid has reduced by about 1/4, taste and reduce more if required. Add more lime juice if desired.

In a large bowl toss fennel, radicchio, and carrots. Sprinkle 2 pinches of salt, and 3 tbsp olive oil, and toss again. Pour warm prosecco reduction  over salad. Taste and adjust seasoning if needed. While still warm, serve on individual plates and top with a portion of salmon.

 

Perfect pairing by Everything Wine South Surrey – Serve with Telegraph Station Pino Noir

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