The third part in our mini-series on salads and sandwiches, Baz Nichols gives some ideas on using Vertegrow herbs with salmon.
Japanese Style Inverawe Smoked Salmon with Asian Carrot Salad – serves 2
This little saladette would make a great starter or appetiser, or even in small amounts – a nice canapé topper. Combined with our other salads, a light, robust salad main course too. The addition of a crunchy, umami-rich salad, and freshly harvested Vertegrow herbs make this dish one to pull out for a summery special occasion.
Small 300g pack of Inverawe Smoked Salmon
2 Chinese Leaves – shredded finely
30g Beansprouts Washed and drained
1 small carrot, peeled and ribboned or grated
a few sprigs of finely chopped Vertegrow Chives
Dressing – combine:
1 teaspoon sesame oil
1 teaspoon Tamari light soy sauce
1 teaspoon Mirin
1/2 teaspoon White Miso
Marinate the salmon in a small amount of dressing for 15 minutes prior to serving.
Arrange the Salmon on a small plate or bowl, top with a small amount of the salad mixture. Mix the dressing well, as it separates easily – and drizzle over the finished dish just prior to serving.
Garnish with Vertegrow Super Salad Mix , or Great Garnish Mix, and a couple of springs of Vertegrow Dill.