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Escalope of salmon with broccoli and sesame salad

Matt Tebbutt from Market Kitchen
Matt Tebbutt makes an Asian-inspired salmon dish with a gingery dressing and simple broccoli salad

Escalope of salmon with broccoli and sesame salad

Method

1. For the salmon: remove the skin from the fish, and slice the fillet into thin escalopes, about 2cm thick.

2. Heat the groundnut oil in a frying pan and fry the salmon escallops for about a minute turning half way through, until nicely coloured. Remove from the pan and put to one side.

3. Mix the ketjap manis, sake, water, ginger and garlic. Pour into the same pan that the salmon was fried in and bring to the boil to reduce a little, making a sauce to serve with the fish.

4. Pour the sauce over the salmon and garnish with fresh coriander.

5. For the broccoli: blanch the broccoli in boiling salted water then refresh in iced water.

6. In a large bowl mix together the groundnut oil, sesame oil, garlic and soy sauce. Add the broccoli, toasted sesame seeds and spring onions and toss to combine.

7. Serve the salmon escalopes with the broccoli salad.

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Serves: 4

Prep: 15 min
Cook: 10 min

Ingredients

For the salmon

1 large salmon fillet
2 tbsp groundnut oil
3 tbsp sweet Soy sauce
3 tbsp sake or dry sherry
1 tbsp water
knob fresh Ginger, finely sliced
1 garlic clove, grated
bunch Coriander

For the broccoli salad

1 head of broccoli, cut into florets
1 tbsp groundnut oil
1 tsp Sesame oil
1 tsp grated Garlic
1 tbsp Soy sauce
1 tbsp Sesame seeds, toasted
4 Spring onions, finely sliced