Salmon fillet with salmon ravioli in ginger scallion vinaigrette

Salmon Fillet with Salmon Ravioli in Ginger Scallion Vinaigrette recipe

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Recipe intro

This recipe for Salmon fillet with salmon ravioli in ginger scallion vinaigrette is a delightful combination of flavors and textures. The tender and succulent salmon fillet is perfectly complemented by the delicate salmon-filled ravioli. The ginger scallion vinaigrette adds a tangy and refreshing twist to the dish, enhancing the overall taste. This recipe is not only delicious but also easy to prepare, making it a great choice for a special dinner or a weeknight treat.

Keywords: salmon, fillet, ravioli, ginger, scallion.

salmon fillet with salmon ravioli in ginger scallion vinaigrette details

Salmon fillet with salmon ravioli in ginger scallion vinaigrette, recipe Rating: 4.8
Number of votes:138

Ingredients – Salmon mousse for ravioli:

1/2 pound fresh salmon

1/2 cup coconut milk

1 egg white

dash of white wine

salt and white pepper to taste

pinch of nutmeg

won-ton wrappers

Ingredients – Malaysians vinaigrette:

1/4 cup fish stock

3 Tablespoons rice-wine vinegar

1 pinch fresh chopped ginger root

1 pinch dried crushed Thai chile pepper

Julienne of 1 bunch scallions

1 small red bell pepper

toasted sesame seeds

To prepare salmon:Season fillets with sea salt and white pepper. Lightly coat with sesame seed oil and grill to medium rare.

To prepare mousse:Blend salmon in food processor and slowly add coconut milk, egg white, white wine, and seasonings. Dont over-blend mousse; it can become dry and grainy.

To prepare ravioli:Place a large Tablespoon of salmon mousse between 2 won-ton wrappers, seal edges with warm water and press edges together firmly, removing excess air. Blanch raviolis 2 minutes before serving. Makes 2-1/2 dozen raviolis.

To prepare vinaigrette:Simmer all ingredients in small saucepan.

Presentation:Place each grilled salmon fillet on 3 hot raviolis. Coat with warm vinaigrette. Garnish with julienne of fresh scallions and red bell peppers and sprinkle with toasted sesame seeds.