TAPS Fish House & Brewery Pickled Cucumber Bouquet

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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.

Ingredients:

1 C Cucumber – sliced long way as thin as possible; recommend mandoline cut
1 C Rice vinegar
1/2 C White sugar
1 oz Lemon zest
1 C Red onion – julienne
1 oz Salt (to taste)
2 oz Lemon oil
2 oz Olive oil

Directions:

  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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