TAPS Fish House & Brewery Pickled Cucumber Bouquet

Harissa-Grilled Salmon – Pickled Cucumber Bouquet

Recipe type: Salads & Soups, Veggies – Sides & Sauces Yield: 6 Prep time: mins Cook time: mins Total time: 0 mins

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.

Published on February 4, 2016 by Great Taste Magazine