Salmon Recipes
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15 ml olive oil |
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115 g unsmoked salmon |
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115 g smoked salmon |
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12 pink peppercorns, crushed |
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Grated rind and juice of ½ lime |
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1 yellow pepper, finely chopped |
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1 red pepper, finely chopped |
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1 small bunch fresh coriander |
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115 g rocket (arugula)(cilantro)chopped |
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Ground black pepper |
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For the dressing: |
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15 ml sesame oil |
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75 ml white wine vinegar |
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5 ml soy sauce |
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2.5 cm / 1 in. piece fresh root ginger, peeled and
grated |
Cooking Method
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Heat a griddle pan, brush with the oil, then fry the
unsmoked salmon for 5 to 8 minutes until it is just
cooked. |
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Lift the fish out of the pan and place it in a
shallow bowl. Flake the salmon into bite-size
pieces, sprinkle with the lime rind and juice and
set aside. |
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To make the dressing, mix the sesame oil, vinegar,
soy sauce and grated root ginger in a small bowl.
Whisk thoroughly until the dressing is combined. |
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Place the chopped yellow and red peppers, coriander
and rocket in a large bowl and toss to combine. |
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Transfer the salad to a serving dish. |
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Using kitchen scissors, cut the smoked salmon into
bite-size pieces. |
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Arrange the smoked salmon and griddled salmon on the
salad. Sprinkle with black pepper. |
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Whisk the ginger dressing again and drizzle it over
the salad before serving. |
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