Warm Poached Salmon with Blood Orange Salsa and Vegetable Cake
Ingredients (Serve 1):
| Fresh Salmon | 150 gm |
| Tomato (chopped) | 20 gm |
| Potato (small, chopped) | 1 piece |
| Blood Orange (chopped) | 20 gm |
| Italian Tomato (chopped) | 1 gm |
| Garlic (chopped) | 1/2 teaspoon |
| Asparagus (medium, chopped) | 2 spears |
| Pea Sprout | 28 gm |
| Carrot (chopped) | 20 gm |
| Egg | 1 piece |
Seasonings:
| Salt | 1/2 teaspoon |
| Black Pepper | 1 3/4 teaspoons |
| Lemon Juice | 1 teaspoon |
| Sugar | 1/2 teaspoon |
| Olive Oil | 2 teaspoons |
Cooking Method:
| 1. | Blanch pea sprout until cooked. Transfer to a serving plate. Set aside. |
| 2. | Season salmon with 1/6 teaspoon of salt and lemon juice. Blanch in 60oC hot water for 15 minutes. Set aside. |
| 3. | Combine potato, asparagus, garlic and egg. Season with 1/6 teaspoon of salt and black pepper. Shape the mixture into a patty. Pan-fry without adding oil. Set aside. |
| 4. | Combine blood orange, tomato, Italian tomato and carrot. Season with olive oil, 1/6 teaspoon of salt and sugar. |
| 5. | Finally, top pea sprout with asparagus patty, salmon and tomato mixture. Serve. |
This recipe is provided by Regal Oriental Hotel - Five Continents Restaurant.
