Harissa-Grilled Salmon – Pickled Cucumber Bouquet
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 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
- Mix all ingredients except cucumber to make pickling liquid.
- Add cucumber ribbons.
- Cover bowl and marinate in refrigerator until ready to use, a minimum of an hour.
- Use tongs to remove cucumber slices and arrange as garnish on the plate.