Sesame-marinated salmon with vegetable slaw

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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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 rice wine vinegar
handful Coriander, chopped

For the marinated salmon

1 x 200g salmon fillet, skin on
25ml Sesame oil
2 tbsp Soy sauce
1 cm root ginger, grated
1 lime, zest and juice
1/2 red chilli, seeds removed, finely diced
3 tbsp Olive oil

For the tangerine vinaigrette

1 tangerine, peeled
50ml Olive oil
1 tsp hijiki seaweed, soaked (alternatively nori seaweed can be used)
1 tsp snipped Chives

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