Atlantic Salmon Salad W Coriander Chilli Recipes

PUNCHY SALMON SALAD

Steps:

• Peel and finely slice 2 cloves of garlic and ½ a fresh red chilli (deseed if you like), then peel and finely grate a 2cm piece of ginger. Pick the leaves from ½ a bunch of fresh coriander (15g) and finely slice the stalks.
• Scrape the skin of ¼ of a cucumber with a fork to create grooves, halve it lengthways, then scoop out and discard the seeds. Finely slice into half moons, then place in a bowl and squeeze over the juice of 1 lime. Drizzle over 1 tablespoon of sesame oil and toss together.
• Put 300g of new potatoes into a pan, cutting any larger potatoes in half, then cook in boiling salted water for 12 to 15 minutes, or until tender.
• Trim and roughly chop 160g of green beans, adding them to the pan for the last 4 minutes. Drain and leave to steam dry.
• Meanwhile, cut open 1 green tea bag (if using) and sprinkle the tea onto a plate. Add a good pinch of sea salt and black pepper, then roll the salmon in the mixture until completely covered.
• Place a non-stick frying pan over a medium heat, scatter in 1 tablespoon of sesame seeds and toast until golden, then remove to a bowl.
• Place the pan back on the heat, drizzle in 1 tablespoon of groundnut oil, then add 1 x 225g salmon fillet, skin-side down. Fry for around 6 minutes, or until the skin is golden and crisp. Flip over and cook for roughly 5 more minutes, or until just cooked through in the middle - this will vary slightly depending on the thickness of your salmon, so use your instincts. Remove the salmon to a board, skin-side up, and leave to cool a little.
• Pop the frying pan back on a medium heat. Drizzle in 1 tablespoon of groundnut oil, add the garlic, chilli, ginger and coriander stalks, then fry for a couple of minutes, or until lightly golden.
• Add the cooked veg, and using a potato masher, lightly crush the potatoes. Toss everything together, season to taste with sea salt and black pepper, then fry for a couple of minutes. Remove from the heat.
• Trim and finely slice 2 spring onions, stir them through the potatoes with the coriander leaves, then spoon onto a serving platter.
• Flake over the cooked salmon and sprinkle with the toasted sesame seeds. Serve with the pickled cucumber and cut the remaining lime wedges for squeezing over.

ATLANTIC SALMON SALAD W CORIANDER & CHILLI

Steps:

• Combine chilli, coriander, garlic, ginger, sugar and vinegar in a bowl and place atlantic salmon pieces in to marinate for a couple of hours, or overnight.
• Divide mixed lettuce between two plates and top with finely sliced capsicum, tomato, cucumber, onion & avocado -- squeeze lemon over the salad.
• Mix in a jar sweet chilli sauce and rice wine vinegar, and shake well.
• Bake salmon in a moderate oven, uncovered, for 20 minutes or until cooked through. Add water to this recipe as required to stop it drying out.
• Separate pieces of salmon with a fork and divide between the two plates ontop of the mixed salad.
• Drizzle sweet chilli dressing over the top and garnish with coriander sprig.

SEARED ATLANTIC SALMON FILLETS

Steps:

• Preheat the oven to 350 degrees F.
• Heat a large non-stick saute pan until hot. While the pan is heating, season the salmon fillets with the salt and white pepper. Pour the oil into the pan and warm oil for 15 seconds. Place the salmon fillets, flesh side down, into the saute pan. Using a low flame, saute the fish for about 2 1/2 minutes. Place the pan in the oven and roast for 6 to 7 minutes. The salmon should be medium rare. When serving, turn the salmon fillets over to expose the nicely browned side.
• Place spinach mixture in a mold on a plate. Place salmon on the top. Pour the sauce around the fish. Garnish with minced lemongrass and lime leaves.
• Using a low flame, heat a stainless steel saucepan. Warm the oil in the pan for 15 seconds. Add the minced shallots and sweat for 30 seconds. Next, add 2 cups of the white corn kernels. Add the coconut milk, reserved corn cobs, bruised lemon grass stalks, galangal, and 2 bruised or crinkled kaffir lime leaves, and white pepper. Simmer the mixture for about 7 to 10 minutes, not letting it reduce very much.
• Remove from the heat and add the nam pla. Let the mixture rest to absorb all the aromatic flavors for 30 minutes. Take the corncobs, lemongrass, galangal, and kaffir lime leaves out of the saucepan and throw them away. Puree the mixture until smooth.
• Heat sauce in a stainless pan. Add the remaining corn to the pan.
• Bring the water to a boil in a large pot. When the water comes to a boil, add salt. In a large bowl add some ice and water to create a water bath.
• Add the spinach to the boiling water and cook for 1 minute. Drain the spinach. Place in the ice bath to cool. Drain spinach and squeeze very dry.
• Add butter to a saute pan and heat. Add shallots and cook for 1 minute. Add mushrooms and saute until the release their liquid, about 5 minutes. Add spinach and saute until heated through. Season with salt and pepper.

SALMON WITH CHILLI & LIME BUTTER

Steps:

• Heat the oil in a large frying pan and cook the salmon, skin side down, for about 5-6 mins until the skin is crispy and golden. Turn the salmon fillets carefully, then cook for a further 2 mins. Remove from the pan and set aside.
• Tip the butter in the pan and, when melted, add the spring onions, chilli and lime zest to sizzle in the butter for 2 mins, then add the lime juice. Spoon the chilli and lime butter over the salmon. Scatter with the coriander and serve with boiled rice.

GRILLED CHILLI & CORIANDER SALMON WITH GINGER RICE

Steps:

• Heat 1 tbsp oil in a pan and put the kettle on to boil. Fry the onion for a few mins until lightly browned. Stir in the ginger and garlic, fry for 1 min, then stir in the rice. Add 300ml boiling water and a little salt, then bring to the boil. Cover and cook for 10-12 mins until the rice is tender. Heat grill to medium.
• Brush a baking tray lightly with a little oil. Put the salmon on top and grill for 4-5 mins, then scatter with chilli, coriander, remaining olive oil and seasoning. Grill again for just 4-5 mins until the salmon is cooked through. Serve with the rice and lime halves for squeezing over.