Ingredients
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2 atlantic salmon fillets
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50 g rocket
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100 g bean sprouts
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1/2 red onion, finely sliced
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2 spring onions, finely sliced
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sesame seeds
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1 garlic clove
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1/2 teaspoon ground turmeric
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1 sprig fresh rosemary, finely chopped
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1/2 tablespoon honey
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1 teaspoon coarse grain mustard
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1 shallot, finely chopped
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3 tablespoons lime-infused oil (if you don't have lime infused oil, olive oil with lime zest works well)
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1 teaspoon freshly ground ginger
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1/2 garlic clove, crushed
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2 tablespoons sesame oil
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1/2 lime, juice of
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50 g sugar snap peas
Instructions
- Combine all marinade ingredients in a bowl and stir well.
- Place salmon fillets in a shallow dish and cover with marinade.
- Rub the marinade gently on to the salmon and allow to rest while preparing the salad (5-10 minutes is more than enough time for the flavours to infuse).
- Combine salad ingredients (except sesame seeds) in a large bowl and then place on to the serving plates.
- Combine all ingredients for the dressing. Sesame oil can be quite powerful so if the taste is too strong, counter with more honey and lime juice.
- Drizzle dressing onto the salad and then sprinkle with sesame seeds.
- Place salmon fillets top-side down in a hot non-stick pan. Reduce to a medium heat and cook each side for 3-4 minutes depending on the thickness, turning only once. Salmon is best served rare to medium-rare.
- Place Atlantic Salmon with side salad and serve.