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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Saturday, April 11, 2015

Salmon with Pickled Radish, Cucumber Salad and Wasabi-Ginger Mayo by Steven Dolby














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Serve 3-4 people

PICKLED SALAD
180g Radishes (thinly sliced)
110g Cucumber (skin removed peeled into long strips)
1/2 Small yellow onion (thinly sliced)
50g Watercress
2 Tsp Sesame seeds
1 Cup white vinegar
2 Tbsp brown sugar

WASABI GINGER MAYO
1 Cup mayonnaise
Fresh ginger (grated to taste)
Wasabi paste (to taste)
1 Tsp fresh dill (chopped)

OTHER INGREDIENTS 
6 oz Salmon fillets

Directions
Making

For the Pickled Salad

Add vinegar to pan, followed by sugar. Mix well and bring to a boil.
Take off the heat and allow it to cool.
Once cool, pour into a bowl and add cucumber, radish and onion.
Place in the refrigerator for one hour.
After an hour, strain the vinegar using a colander and transfer the ingredients to a bowl.
Add watercress, followed by sesame seeds.
For Wasabi Ginger Mayo

Add mayo to a bowl followed by grated ginger, wasabi and chopped dill.
Stir well and place in the refrigerator.
Finalizing

Season the salmon well with salt.Followed by a drizzle of olive oil.
Add to a pan and cook. Once the salmon is cooked, leave to rest.


© STEVEN DOLBY
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