I like my salmon somewhat rare, so I prepared it that way. But the thing that really adds to the overall pop-up-flavour is the rather delicious lime and soya Asian dressing. So here’s to family, Easter lasting memories and fresh food. Blessed Easter everyone!
Serves: 2
Cooking and preparation time: ½ h
Cooking and preparation time: ½ h
Ingredients
2 x 200,g Fresh salmon steaks
1,T Olive oil
Avocado – sliced into small blocks
Baby tomatoes – halved and then in three
Cucumber ribbons – I take my potato peeler and run it over the cucumber
Spring onions – finely sliced
Radishes – sliced into thin slices
Fresh coriander
Chillies
2 x 200,g Fresh salmon steaks
1,T Olive oil
Avocado – sliced into small blocks
Baby tomatoes – halved and then in three
Cucumber ribbons – I take my potato peeler and run it over the cucumber
Spring onions – finely sliced
Radishes – sliced into thin slices
Fresh coriander
Chillies
dressing
50 ml Soya sauce
Juice of one to two small limes
1,t Sesame oil (optional)
2,t Grated ginger
1t Fish sauce
1,T Fresh coriander – chopped
1/2 t Chillies flakes
50 ml Soya sauce
Juice of one to two small limes
1,t Sesame oil (optional)
2,t Grated ginger
1t Fish sauce
1,T Fresh coriander – chopped
1/2 t Chillies flakes
Method
1. Fry your salmon for three minutes with the skin side down in a non-stick pan – don’t turn it around and don’t season at this stage and let it stand to rest. The intention is to serve it Luke warm not piping hot.
2. Chop up all your salad ingredients and make your dressing by mixing everything together.
3. Now just place this beautiful cut of fish on a plate. Place the salad on top and put the dressing on the side.
4. I don’t add any salt at this stage and leave it to the guests to decide how much salt they need because the dressing is quite salty.
1. Fry your salmon for three minutes with the skin side down in a non-stick pan – don’t turn it around and don’t season at this stage and let it stand to rest. The intention is to serve it Luke warm not piping hot.
2. Chop up all your salad ingredients and make your dressing by mixing everything together.
3. Now just place this beautiful cut of fish on a plate. Place the salad on top and put the dressing on the side.
4. I don’t add any salt at this stage and leave it to the guests to decide how much salt they need because the dressing is quite salty.
Enjoy!!
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