Salmon fillet with salmon ravioli in ginger scallion vinaigrette

Salmon Fillet with Salmon Ravioli in Ginger Scallion Vinaigrette recipe

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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.

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