Wild Isles Salmon
Pan roasted, potato & leek puree, sautéed spinach, mustard vinaigrette.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Water Grill South Coast Plaza
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This dish reflects modern British cuisine, drawing upon the rich natural resources of the British Isles. Pan-seared techniques have been adopted globally, while the combination of fish, root vegetables, and greens is a long-standing culinary tradition in the region. The mustard vinaigrette adds a touch of French influence, highlighting the culinary exchange that has shaped British gastronomy.
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This dish represents a contemporary take on British cuisine, showcasing fresh, locally sourced ingredients. It emphasizes seasonality and reflects a growing awareness of sustainable food practices in the UK.
British Sourcing
The use of salmon, potatoes, leeks, and spinach reflects the abundance of fresh produce available in the British Isles. Emphasis is often placed on sourcing these ingredients locally to support farmers and reduce environmental impact.
Modern British Cuisine
The dish showcases the evolution of British cuisine beyond traditional fare. It highlights the emphasis on fresh ingredients, innovative techniques, and the incorporation of global influences.
Seafood Consumption
The inclusion of salmon speaks to the importance of seafood in the British diet, particularly in coastal regions. Salmon is often seen as a delicacy and a source of essential nutrients.
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The dish is a harmonious blend of rich, savory, and subtly sweet flavors. The salmon offers a delicate, oily richness, balanced by the earthy sweetness of the potato and leek puree. The spinach provides a slightly bitter, vegetal counterpoint, while the mustard vinaigrette introduces a tangy, sharp acidity.
The pan-seared salmon provides a crispy skin and moist, flaky flesh with a characteristic omega-3 richness. The potato and leek puree contributes a creamy, comforting sweetness with the mild oniony notes of leeks. Sautéed spinach offers a slight bitterness and earthy flavor, enhancing the overall freshness. The mustard vinaigrette, typically made with Dijon mustard, vinegar (often white wine or cider vinegar), and olive oil, delivers a sharp, tangy acidity that cuts through the richness of the salmon and puree.
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Crispy Salmon Skin
To achieve crispy salmon skin, ensure the pan is hot before adding the fish, skin-side down. Press down gently on the salmon to ensure even contact with the pan. Avoid moving the fish until the skin is golden brown and crispy.
Smooth Potato & Leek Puree
For a silky smooth puree, use a potato ricer or food mill to remove any lumps. Add warm milk or cream gradually to achieve the desired consistency. Season generously with salt and white pepper.
Wilted Spinach Perfection
Avoid overcooking the spinach, as it will become mushy. Sauté briefly with garlic and olive oil until just wilted. Squeeze out any excess moisture before serving.
Balanced Vinaigrette
Whisk the vinaigrette ingredients together vigorously to create an emulsified sauce. Taste and adjust the seasoning to ensure the perfect balance of acidity, sweetness, and spice.
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