Sgambaro’s Smoked Salmon Lox & Zucchini Salad
It's Sgambaro’s 25th anniversary of serving there premium cold smoked salmon to Albertans.
To mark the occasion they are donation $1.00 from every package of salmon sold to the Wake a Wish foundations.
|
Ingredients:
Salad
1 pkg Sgambaro’s smoked
salmon Lox 170g
package
1 large carrot
(outer peels not to
be used for salad)
1 or 2 zucchini
Cucumber Dressing:
3oz olive oil
6oz mayonnaise
homemade or store
bought
3oz white balsamic
1 cucumber
Aprox 2oz of each
Fresh Parsley
Basil
Cilantro
2oz Green onions
1 Small Yellow onion
1/2 tsp curry powder
Pinch of sea salt & chilli flakes
|
|
 Instructions:
Dressing
- In a food processor combine all ingredients except mayonnaise and blend to a fine mince.
-
Then fold the cucumber mix into the mayonnaise, then finish with a whisk mixing it well.
Salad
-
Save 1 or 2 slices of the Lox for garnishing the top of the salad, julienne the rest of the Lox and place into large mixing bowl.
-
With a potato peeler pull ribbons from carrot and the outer part of the zucchini (green skin). Avoid using the seedy inner part of the zucchini core.
-
Add desired amount of dressing to create your salad, mix well and add salt and Freshly milled Black pepper to taste
-
Place in a open faced bowl.
-
Top with one or 2 slices of the Lox you set aside
Optional: Garnish with lemon wedge and pea shoots
With Thanks, Recipe contributed by:
Chef: Lino Oliviera of Sabor.
|
