Recipe for Salmon Escalopes with Cucumber and Dill Salsa 
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Yield:
4
Ingredients:
Amount Ingredient
4 x salmon escalopes each about 175g
1 x salt and freshly ground black pepper
1 tbl oil
----------------- Flavoured butter: ----------------
50 gm butter
4 tsp sundried tomato paste
2 tsp lemon juice
----------------- Cuccumber and dill salad: ----------------
275 gm cucumber
175 gm red onion peeled and roughly chopped
2 tbl capers
2 tbl chopped fresh dill
Instructions:
Instructions: To prepare the flavoured butter put the butter sundried tomato paste lemon juice and seasoning in a small heatproof bowl and melt in the simmering oven.

Season the salmon with pepper.

Place a ridged grill pan or skillet on the floor of the roasting ovenfor 10 minutes to preheat (see alternative method).

Meanwhile make the salsa.

Peel the cucumber and halve lengthwise.

Scrape out the seeds using a tsp then finely chop the flesh and place in a bowl.

Add the onion capers dill and dill mustard sauce.

Mix well and season with salt and pepper to taste.

Transfer the preheated grill pan or skillet to the boiling plateand brush with the oil.

Brush the salmon escalopes with the flavoured butter and add to the pan. Cook for 2 to 3 minutes on each side turning once and brushing occasionally with the melted butter.

To serve transfer the salmon escalopes with the pan juices and any remaining butter to warmed serving plates.

Serve the salmon escalopes with the cucumber and dell salsa and seasonal vegetables.

Dill mustard sauce is available in jars from larger supermarkets and delicatessens. If you cant find it make your own version by blending 1 tsp each white wine vinegar and sugar with 1 tbsp mild american mustard1 1/2 tsp chopped fresh dill and 50ml oil. The salsa can be prepared ahead and kept covered in the refrigerator overnight.

Alternative method: preheat a rack in the large roasting tin in the roasting oven. Brush the rack with the melted butter then lay the salmon on the grid. Hang the tin from the top set of runners in the roasting ovenand cook for 3 to 4 minutes each side turning once and basting with the butter.

Serves 4

Salmon escalopes are basted with a tangy sundried tomato flavoured butter during cooking then served with a piquant salsa. New potatoes and mangetouts would be suitable accompaniments.

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