Ingredients
- 2 1/2-pound pieces of salmon fillet, skinned
- 1 teaspoon olive oil
- ½ teaspoon salt, plus more to taste
- Freshly ground pepper to taste
- ¼ cup mayonnaise
- 1 tablespoon coarse Dijon mustard
- ¼ teaspoon fresh lemon juice
- 1 teaspoon water
- 4 teaspoons sevruga caviar
- 1 Kirby cucumber, thinly sliced
- 4 teaspoons chopped fresh chives
- Nutritional Information
Nutritional analysis per serving (10 servings)
291 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 4 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 23 grams protein; 77 milligrams cholesterol; 265 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Preparation
- Slice each piece of salmon in half horizontally, making 4 thin paillards. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the salmon to the skillet in batches, and cook so that it is seared on both sides but rare in the center, about 15 seconds a side. Season with salt and pepper, and refrigerate until cold.
- Meanwhile, stir together the mayonnaise, mustard, lemon juice, water and salt and pepper to taste. To serve, coat 4 plates with the mustard sauce. Place 1 piece of salmon on each plate and top with 1 teaspoon caviar. Fan a few of the cucumber slices on one side of the salmon, and sprinkle the chives over the cucumbers and around the edge of the plate.
Dining and Cooking