Webster House's Loch Duart Scottish Salmon Salad - KCTV5

Webster House's Loch Duart Scottish Salmon Salad

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More than 120 restaurants are participating in Kansas City Restaurant Week, the 10-day dining event that will take place Jan. 18 though Jan. 27.

Webster House, near 17th and Wyandotte streets, is one of the restaurants involved. Below is one tasty item they'll be offering: Loch Duart Scottish Salmon Salad.

Green Beans

Method: Take 1 hand full of green beans and rinse. Bring a pot of water (enough to submerge beans) to a rapid boil and season with salt. Drop the beans into the pot and let cook for 20 to 30 seconds and immediately strain and drop the beans into a bowl of ice water. Agitate the beans until cool. Remove the beans and let dry on a layer of paper towels and cut into 1 inch pieces.

Pickled Red Onions

Julienne 1 red onion. In a non-reactive sauce pan add the following:
2 cups red wine vinegar
2 tablespoons sugar
1 pinch of Kosher salt
1 ½ tablespoons pickling spice
1 pinch red pepper flake
1 bay leaf
5 black peppercorns

Method: Bring all ingredients to a simmer until sugar and salt are dissolved. Remove from heat, strain the spices from the liquid, and pour over the onions. Let set until they reach room temperature. Place in an airtight container.

Goat Cheese Crumbles

Remove goat cheese from package and pull apart into crumbles.

Basil Balsamic Vinaigrette

¼ cup balsamic vinegar
1 shallot minced
¼ cup finely chopped basil
1 teaspoon Dijon mustard
2 tablespoons honey
¾ cup olive oil
Salt and pepper to taste

Method: Whisk together the vinegar, shallot, basil, Dijon and honey. Continue to whisk vigorously and slowly add the oil. Season to taste.

Roasted Red Peppers

1 red bell pepper
1 teaspoon olive oil
Salt and pepper to taste

Method: Pre-heat your oven to 500F. Coat the pepper evenly with the oil and season with the S&P. Place the pepper on the top rack, closest to the heating element. Keeping a watchful eye, char the outside of the pepper then rotate so the entire pepper is brown and the outside skin start to separate from the meat of the pepper. Once the pepper is fully charred place in a bowl and wrap tightly with plastic wrap for 20 minutes. Peel the char from the pepper, stem and seeds from the inside, and cut into thin strips. (The peeling process is a bit easier if peeled under cool running water.)


1 5oz portion Loch Duart Salmon
1 tablespoon olive oil
Salt and pepper to taste

Method: Season the top of the fish with salt and pepper. Get you pan hot, add oil, and place the fish in the pan laying it down away from you to avoid splattering hot oil onto your skin. With one quick shake of the pan to keep the fish from sticking turn your heat down to medium-medium low and sear the presentation side down until golden brown. Flip and finish cooking the salmon until your preferred internal temperature is reached. (We at the Webster House suggest a medium cook, 135 to 140 internal temp.)

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