Bruiser’s Salmon

Salmon Salad
This is a Big salad

I think I prefer fish cold…I was called a ‘pervert’ once for admitting to that.

But there is a caveat, it has to be oily fish like Mackerel, Tuna or in this case the very mighty Salmon…eating cold white fish (unless in a ceviche) is perverted….

I got into cold salmon working in the restaurant, I’d scale, fillet and serve up roughly 4 screamingly fresh monster sized salmon each day during the ‘on season’ – these beauties were whipped from the North Atlantic that morning and found themselves in either pastry, spices, Champagne or just oil and lemon juice by around 11.00am – chef’s privilege meant we held some back and simply poached it in a Court Bullion to be devoured cold with home-made mayo and brown soda bread later that evening – usually with a huge foamy beer or 7…….I wonder why I never stayed in that kitchen……………………………..

This was my contribution to the menu at the restaurant –  ‘Bruiser’s Salmon’, simply because if any of the other chefs questioned its masculinity I’d knock their lights out…..

Enough for 2

For the salmon

2 quality salmon fillets

splash or two of white wine

lug or two of rapeseed oil

squeeze of lemon juice

salt and cracked black pepper

For the salad

100 grams white cabbage – finely sliced

4-5 broccoli florets – shredded

Handful baby spinach

Handful of baby Chard

1/2 medium red onion finely sliced

1/4 block of Feta cheese

8-10 sun-dried tomatoes – finely sliced

1 tbs humus

Lemon juice and Rapeseed oil to season

Two things happening at once here – fish in the oven and salad in the making. Start by oiling the salmon fillets, season well and add to a shallow roasting tray. Add in the lemon juice, wine and oil and sling in a moderate oven – about 160c for about 10 minutes – or until you can flake it and it is slightly under done inside.

As that is happening construct the salad on a wide shallow plate in this order – (scatter) spinach, chard, white cabbage, broccoli, onion, Feta and sun-dried tomatoes. Lug over some oil and lemon juice, lazily season with salt and pepper and set to one side.

When the salmon is done remove it and flake it in the roasting tray – no need to be precious – then arrange on the salad – finish with the humus right in the middle.

These out-sold our Salmon with Champagne and chives…true story, but sadly no commission for a lowly trainee chef back then!




11 thoughts on “Bruiser’s Salmon

    1. It’s funny that dishes only get chronologically pigeon-holed here and in England – it doesn’t happen anywhere else and I think that’s symptomatic of our disconnect with food comparative to the French, Spanish and Italians. You would never hear that kinda of comment at an Italian table…………for me food is timeless, dishes are timeless, recipes are timeless they don’t belong to a particular decade I dont agree with bracketting food that way. For me it’s either good or bad – the calander has nothing to contribute.

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