TAPS Fish House & Brewery Pickled Cucumber Bouquet


Harissa-Grilled Salmon – Pickled Cucumber Bouquet

Recipe type: Yield: 6 Prep time: Cook time: Total time:

Harissa-Grilled Salmon is a delicious, signature dish of Chef Andrew Monterrosa and TAPS Fish House & Brewery Irvine that is served with a lemon vinaigrette and cucumber bouquet.


1 C Cucumber – sliced long way as thin as possible; recommend mandoline cut1 C Rice vinegar1/2 C White sugar1 oz Lemon zest1 C Red onion – julienne1 oz Salt (to taste)2 oz Lemon oil2 oz Olive oil


  1. Mix all ingredients except cucumber to make pickling liquid.
  2. Add cucumber ribbons.
  3. Cover bowl and marinate in refrigerator until ready to use, a minimum of an hour.
  4. Use tongs to remove cucumber slices and arrange as garnish on the plate.

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