Seared salmon salad
| Recipe By: | Prue Leith Chefs Academy |
| Serves: | 4 |
| Cooking Time: | 20 minutes |
| Prep Time: | 40 minutes |
Ingredients
- 1 tsp Canola oil
- 2 stalks of celery, cut into long thin strips
- 3 large large radishes, cut into thin slices
- large pinch salt
- 40 ml water
- 20 g white sugar
- 45 ml asian rice vinegar
- 5 ml sesame oil
- 300 g salmon portions
- 115 ml canola oil
- 4 spring onions, halved
- small bunch basil leaves
- small bunch coriander
- 4 small cucumbers, thinly sliced into ribbons
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Cooking Instructions
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- To make the pickles: season the radishes and the celery with the salt and set them aside for 5 minutes. Combine the vinegar, water and salt in a small pot and bring to the boil. Rinse the radishes and celery under water to remove the salt and dry well. Pour the boiling pickle mixture over the radishes and the celery and allow to cool. Place in the fridge to pickle for about 30 minutes.
- Meanwhile combine the herbs and the sliced cucumber and set aside in the fridge.
- Coat the halved spring onions with the 5ml of canola oil. Warm a griddle pan and grill the spring onions until they are slightly charred.
- Warm another pan to high heat and add the 15ml of canola oil. Season the salmon and sear it in the pan, skin side down first. Turn the salmon after about 5 minutes and cook for a further 3 minutes on the other side. It should still be pink in the middle.
- For the dressing combine the sesame oil with 3tsp of the radish pickling liquid.
- To plate the salad, start with the salmon and place the pieces of fish on the platter. Place the herb and cucumber mixture over and in between, then add the pickles and spring onions. Garnish lastly with the toasted sesame seeds and dress the salad lightly.
- If you enjoy chili – a few thin slices of red chili will not be out of place on this dish!
- The salad will be best if the fish is still warm.
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