Pan fried salmon, soy, ginger and Asian salad
4 fillets of salmon 150g each, skin on
Knob of butter
1 tsp coriander seeds
Sesame oil to taste
1 spring onion, sliced
1 green apple, julienned
5 mint leaves, sliced
Pinch of coriander leaves, sliced
Hand full of bean sprouts
1/2 fresh chilli, sliced
1/4 small red cabbage, julienned
Toast the coriander seeds in a dry pan, then lightly crush and set aside.
Pan fry the fish skin side down over a medium heat with olive oil until crispy, then brown on the others sides, check if cooked (still pink in the centre) if not cooked finish in a hot oven for 1-2 minutes.
When salmon is cooked deglaze with half the dressing add a knob of butter and glaze the salmon the sprinkle with the coriander seeds.
Mix the remaining ingredients together in a bowl to create the salad, mix with some of the remaining dressing and sesame oil to taste
Arrange on a plate next to the salmon
4 Tsp soy sauce
2 Tsp kecap manis (sweet soy)
3 Tsp mirin
1 small knob ginger
Wasabi paste to taste
Grate the ginger into a bowl and whisk in everything else, taste and set aside to infuse for 10 minutes. Add the wasabi paste to taste and use some to dress the salad and some to deglaze the salmon.
- nardus Oelofse