Salmon Escalopes with Caramelized Vinegar Dressing

Posted by Wayne (Melbourne, Australia) on 31 August 2007 in Food & Cuisine and Portfolio.

This entry is dedicated to Lynn who'll be leaving Melbourne for Singapore.

I made this dish for Rebecca who wanted to learn how to cook. I personally find this dish rather simple yet sophisticated...and given I'm a huge sweet tooth I cannot deny the sugar helps give it that wow factor. The salad was a mixed salad of rocket and baby leaves with thai salad dressing. The recipe is as follows:

Seared Salmon Escalopes with olive oil, basil and caramelized vinegar dressing.
Ingredients:
• 1 part caster sugar
• 4 parts Cab Sav. Vinegar
• 5 parts Olive Oil
• 4 parts lemon juice
• 550g unskinned salmon fillet
• Fresh Basil Leaves
• Salt and Ground Black Pepper

Method:
1. Caramelize sugar on low heat until light brown
a. Remove from heat at once and add vinegar and return to heat until caramel has dissolved
b. Bring to boil and reduce to 1.5 parts
c. Leave to cool and then add 4 parts olive oil and 4 parts lemon juice.
d. Add 0.5 teaspoon of salt and 5 turns of pepper mill
e. Keep warm

2. Place salmon skin side down and cut at a 45 degree angle, making thin 5 mm slices
a. Brush both sides with remaining 1 part of olive oil and season with salt and black pepper (be liberal)
b. Heat pan/griddle until smoking hot.
c. Add escalopes and cook 15 seconds on each side.

3. Shred basil leaves and sprinkle over salmon with sauce.

Enjoy!

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