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Seared Salmon with Cucumber and Celery




Source of Recipe


ninemsn


List of Ingredients




2 (260g) Lebanese cucumbers
1 stick (150g) celery, sliced thinly
1 small (100g) red onion, sliced thinly
2 tablespoons baby capers, rinsed, drained
¼ cup fresh dill sprigs
8 x 100g skinless salmon fillets
sea salt
8 caper berries
LIME AND SEEDED MUSTARD VINAIGRETTE
2 teaspoons grated lime rind
¼ cup (60ml) lime juice
2 teaspoons seeded mustard
1 clove garlic, crushed
2 teaspoons chopped fresh dill
1 teaspoon sugar
1 cup (250ml) olive oil
sea salt


Recipe



LIME AND MUSTARD VINAIGRETTE: Combine rind, juice, mustard, garlic, dill and sugar in a small bowl. Add oil in a thin stream while whisking constantly. Season to taste with salt.

Using a vegetable peeler, peel cucumber lengthways into ribbons. Combine cucumber, celery, onion, capers and dill sprigs in a medium bowl.

Remove any fine bones from the salmon with tweezers.

Cook the salmon on a heated oiled grill plate (or grill or barbecue) for about 4 minutes each side or until just done as desired. Salmon is best served slightly rare in the centre.

Add half of the Lime and Mustard Vinaigrette to the salad; toss gently to combine. Divide salad among serving plates. Top with salmon; drizzle with remaining dressing. Sprinkle with salt and garnish with caper berries.