with executive chef Vũ Anh Đức from Sheraton Hanoi Hotel

There are other ways to use salmon other than grilling a steak whole or serving a fillet with some veggies. With this new salad recipe, you can be creative while making succulent salmon dishes. Give it a go!

Ingredients: serves 1

400g salmon fillet

4 pcs young pumpkin

To make the sauce:

 -    30ml olive oil                           

          -    10ml red wine vinegar

          -    lemon

          -    salt

          -    white pepper             

          -    10g Đà Lạt chilli pepper

          -    10g thyme leave

          -    5g parsley               

          -    5g shallot

Side vegetables:

          -    4 pcs red radish

          -    50g rocket                                 

          -    10g black olive               

          -    10g carrot                        

          -    10g cucumber:       

          -    5g little Đà Lạt flower

          -    50g mixed micro vegetables

Method:

• Marinate salmon with pepper, salt, thyme leaves before pan frying.
• Dice and stuff pumpkin with pepper, salt and thyme leaves before grilling.
• Prepare sauce for salad: Slice shallot, parsley and mix with olive oil, red vinegar in a bowl. Add salt, pepper and mix well before adding chili pepper, parsley and a part of the thinly sliced and grilled pumpkin into the sauce.

Garnish:

• Spread rocket leaves before placing grilled salmon on top.
• Slice carrot and cucumber to wrap micro vegetables.
• Slice red radish and cut black olive into quarters.

      •    Top the dish with prepared garnish before adding sauce.

You can sample the dish at Sheraton Hanoi Hotel, K5 Nghi Tàm, 11 Xuân Diệu St, Tây Hồ Dist, Hà Nội. Tel: +(84)4 3719 9000.

chef Đức