INGREDIENTS
Marinade:
25ml sesame oil
2 tbsp soy sauce
1 cm ginger, grated
1 lime (zest and juice)
½ red chilli, finely diced
1 supreme of salmon (skin on)
Vegetable Slaw:
½ carrot, peeled
25g mange tout
½ yellow pepper
½ red pepper
1 inch mooli, peeled
2 tsp rice wine vinegar
50ml vinaigrette
Handful of chopped coriander
Tangerine vinaigrette:
1 tangerine, peeled
50ml olive oil
5g Hijiki seaweed, soaked
5g chives, chopped
Recipe continues
METHOD
For the salmon:
Add all the marinade ingredients into a bowl mix thoroughly and season with some pepper.
Pour over salmon and allow to marinade for around 20 mins. Heat olive oil in a pan. Drain marinade off salmon and place in pan skin side down for approx 2 mins. Turn over and allow salmon to finish cooking in the heat of the pan.
For the vegetable slaw:
Finely julienne all the vegetables precisely to approx. the same thickness. Place in a bowl and season, add the vinaigrette and the vinegar and allow to stand for a couple of minutes.
Finish by adding chopped coriander.
For the tangerine vinaigrette:
Slice two thin slices off the tangerine. Juice the rest into a bowl and gradually whisk in the olive oil. Season. Add the Hijiki and finish with the chopped chives.
To serve, place two slices of tangerine in centre of the plate. Add a small bundle of the slaw on the top. Place the cooked salmon on top of the slaw. Drizzle the vinaigrette over the salmon and around the plate. Garnish with a fresh sprig of coriander.