Salmon with Fig and Brescola
Recipe by Paul Mercurio from Mercurio's Menu
Try Chris Taylor's salmon dish from series 2 of Mecurio's Menu, for a freash summer dish.
Ingredients
- 6 x 60gm Atlantic salmon (belly if possible or finely sliced fillet)
- 24pcs brescola (thinly sliced)
- 3 x fig (black genoa if available) (cut into 6 each)
- Small bunch watercress (picked and cleaned)
- 100gms Persian fetta
- 1 x lemon (juiced)
- 60mls extra virgin olive oil
- Sea salt, to taste
Method
- Make sure the salmon is scaled correctly and cut small incisions across the belly.
- In a stainless steel bowl, add cress, fig and Persian fetta, tear the brescola into halves and add to the mix.
- Add lemon juice and olive oil, then season and toss together, arrange down the centre of a rectangle plate.
- Sear the belly (presentation side first) on a hot grill (approx 5 seconds) turn it over and sear for a further 5 seconds
- Serve on top of the salad, lengthways.
- Dress with remaining lemon olive oil
Notes & Tips
Tip: Dukkah is an excellent accompaniment and can be sprinkled over the salmon.
