Crispy Skuna Bay Salmon with Pickled Vegetable Herb Salad Recipe Video
Summary
Ingredients
| For the pickled vegetables | ||
| Vinegar | 1 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Mustard powder | 1 Tablespoon | |
| Coriander powder | 1 Tablespoon | |
| Juneberry | 1 Tablespoon | |
| Black peppercorns | 1 Tablespoon | |
| Bay leaves | 2 Tablespoon | |
| Red chilli paste | 1 Tablespoon | |
| Water | 1 Cup (16 tbs) | |
| Carrots | 1 1⁄2 | |
| Pea tops | 1⁄4 Bunch (25 gm) | |
| For the skuna salmon | ||
| Skuna bay salmon | 1⁄2 Pound | |
| Salt | 2 Tablespoon | |
| Olive oil | 1⁄2 Cup (8 tbs) (for frying) | |
Nutrition Facts
Serving size
Calories 391 Calories from Fat 179
% Daily Value*
Total Fat 20 g31.2%
Saturated Fat 2.8 g14.2%
Trans Fat 0 g
Cholesterol 19.7 mg6.6%
Sodium 2082.5 mg86.8%
Total Carbohydrates 44 g14.6%
Dietary Fiber 2.9 g11.7%
Sugars 34 g
Protein 9 g17.5%
Vitamin A 68.6% Vitamin C 9%
Calcium 7.6% Iron 17.3%
*Based on a 2000 Calorie diet
Directions
1. Blanch the carrots in hot boiling water for a few seconds, drain, chill them and set aside.
MAKING
2. For the pickled vegetables: In a pot over medium high, add sugar, vinegar, mustard, coriander, juneberries, black pepper, crushed bay leaves and red chilli paste. Mix well and bring it to a boiling point or until the sugar has melted completely.
3. Once the sugar has melted, add in the blanched carrots, stir well and let it boil for 7 - 8 minutes or until the carrots turn soft.
4. For the Skuna bay salmon: In a plate, place the salmon and season it well with salt. Using a sharp knife slice the salmon into 6 pieces. Set aside.
5. In a skillet on high flame, heat the oil and once the oil is hot, place the salmon pieces and fry on each side for 7-8 minutes or until crisp golden brown.
FINALIZING
6. Remove the carrots from the pickling into a bowl, stir in the pea tops and toss well.
SERVING
7. Place the pickled carrots in the center of a serving plate and the crisp golden brown skuna bay salmon on the sides and serve hot.
Chef
