蒔蘿醃三文魚摩洛哥米及圈圈意粉沙拉拌蜂蜜蒔蘿檸檬汁 Gravlax Couscous and Anellini Pasta Salad

Wilson Chu

材料 Ingredients

醃製三文魚 For gravlax
生三文魚 (刺身) 500g 500g Raw Salmon (Sashimi Grade)
檸檬 ½ 個 ½ Lemon
伏特加 15ml 15ml Vodka
煙薰海鹽 Smoked Sea Salt Flake
胡椒粉 Pepper
黃糖 Brown Sugar
蒔蘿 Dill Herbs
摩洛哥米和圈圈意粉 For Couscous and Anellini Pasta
摩洛哥米 ⅓ 杯 ⅓ cup Couscous
熱水 ⅓ 杯 ⅓ cup Hot water
圈圈意粉 ⅓ 杯 ⅓ cup Anellini Pasta
青瓜 Cucumber
三色燈籠椒 Mixed Bell pepper
Salt
胡椒粉 Pepper
沙律菜 Garden lettuce
蜂蜜蒔蘿檸檬汁 For Honey Dill Lemon Dressing
檸檬 3個 3 Lemon
蒔蘿 15g 15g Dill Herbs
芥末 1茶匙 1 teaspoon Dijon Mustard
蜂蜜 15ml 15ml Honey
特級冷壓橄欖油 200ml 200ml Extra Virgin Olive Oil
Salt
胡椒粉 Pepper

做法 Method

  1. 用海鹽, 胡椒粉, 檸檬和黃糖醃製三文魚兩面24小時

Use sea salt, pepper, lemon and brown sugar to marinate both sides of the salmon for 24 hours.

  1. 把燈籠椒和青瓜切成細粒

Cut the bell pepper and cucumber into small cubes.

  1. 把圈圈意粉煮7分鐘

Cook the Anellini in water for 7 minutes.

  1. 用碗裝著摩洛哥米, 把熱水倒進摩洛哥米中, 然後用碟蓋著碗焗4分鐘

Put the couscous into a bowl then pour the hot water into it. Cover it with a plate and let it stay for 4 minutes.

  1. 切碎蒔蘿

Chop the dill herbs.

  1. 把芥末塗滿三文魚和鋪上蒔蘿

Paint the mustard on salmon. Place the dill herbs on top.

  1. 用鹽和胡椒粉調味摩洛哥米並加入橄欖油拌勻, 然後將摩洛哥米, 圈圈意粉和燈籠椒混合,

Season the conscous with salt and pepper. Mix in olive oil as well. Then combine conscous with Anellini and bell pepper.

  1. 把三文魚切成條狀

Cut the salmon into slice.

  1. 把米和意粉的混合物鋪成一層長方形, 然後平均鋪上幾片沙律菜和幾條三文魚

Place the rice and pasta mixture into a one-layer rectangle shape. Then on top of it place some garden lettuce and salmon pieces randomly.

  1. 製作檸檬醬汁, 榨兩個檸檬和加入蜂蜜進攪拌機攪拌, 然後慢慢加入橄欖油攪拌, 再加入蒔蘿, 最後再加入鹽和胡椒粉進行攪拌

To make the lemon dressing, squeeze 2 lemons and add honey to a blender. Then slowly add in olive oil then blend. Add dill herbs and finally salt and pepper and blend.

  1. 把醬汁加到三文魚上, 再用燈籠椒和蒔蘿作裝飾

Put the dressing onto the salmon. Decorate the dish with bell pepper and dill herbs.

Special thanks to Wilson Chu for the recipe

Cooking demonstration video can be found here

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