Recipe - Paillard Of Salmon With A Ginger Shallot Vinaigrette

1 pound Cleaned salmon fillet
3 tablespoon Extra virgin olive oil
Salt and pepper

VINAIGRETTE
1 Cucumber peeled; seeded, and
finely
; minced
1 tablespoon Finely minced lemon grass;
(from root end)
1 tablespoon Finely minced ginger
2 tablespoon Finely minced shallots
One fourth cup Rice wine vinegar
3 tablespoon Extra virgin olive oil
Salt and pepper
3 ounce Salmon caviar
3 tablespoon Minced chives
1 Lotus root; thinly cut or sliced up
2 cup Pure vegetable oil
Baby greens

Cut salmon into serving portions. Pound to one eighth of an inch. Rub with
oil, salt, and pepper. Place salmon on large heat proof plate. Broil the
salmon for 5 to 8 minutes until just cooked through.

In a bowl, combine ingredients for the vinaigrette. Mix caviar and minced
chives into the vinaigrette.

Heat a pot of oil. Fry lotus chips.

Plate salmon with baby greens and vinaigrette. Top with fried lotus chips.

Yield: 4