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Sesame-marinated salmon with vegetable slaw
- Prep time:
- 40 mins, plus 20 mins marinating
- Cook time:
- 5 mins
- Serves:
- 1
Tasty marinated salmon combines with crunchy vegetable slaw and zingy tangerine vinaigrette in this Fusion-style recipe from Eadie Manson
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Ingredients
For the slaw
- 1/2 Carrot, peeled and shredded
- 25g mangetout, shredded
- 1/2 yellow pepper, cut into fine strips
- 1/2 red pepper, cut into fine strips
- 3 cm mooli (white radish), peeled and shredded
- 2 tsp Mirin, (Japanese rice vinegar)
- handful Coriander, chopped
For the marinated salmon
- 1 x 200 g Salmon, skin on
- 25ml Sesame oil
- 2 tbsp Soy sauce
- 1 cm Ginger, grated
- 1 lime, zest and juice
- 1/2 red chilli, seeds removed, finely diced
- 3 tbsp Olive oil
For the tangerine vinaigrette
Method
1. Place the salmon in a shallow dish.2. Mix the sesame oil, soy sauce, ginger, lime zest and juice and chilli together in a bowl. Season with a little pepper, and pour over the salmon. Leave to marinate for 20 minutes or so.
3. Heat the olive oil in a saucepan, remove the fish from the marinade and fry for 2 minutes, skin side down. Turn the fish over and remove the pan from the heat, the fish will finish cooking in the residual heat.
4. For the vinaigrette dressing, slice 2 thin slices of tangerine, and squeeze the juice from the rest into a bowl. Gradually whisk in the olive oil and add the seaweed. Stir in the chopped chives.
5. Mix all the ingredients for the slaw together in a bowl and leave to stand for 10 minutes; stir in the chopped coriander.
6. To serve, place 2 slices of tangerine in centre of the plate, top with a heap of slaw and the cooked salmon. Drizzle any extra vinaigrette over the salmon and around the plate; serve.
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