A quick seafood salad after a late night at work. Calamari, Atlantic salmon and prawns marinated in olive oil, parsley, garlic and cracked pepper. Pan-fried on medium-high heat for 4 minutes. Served with green coral lettuce, watercress, bean sprouts, red onion (soaked in lime juice, à la Nigella) and pomegranate seeds, dressed with olive oil and lemon juice.
As much as I love poached salmon in restaurants with fancy creamy sauces, my favourite way to eat salmon is with fresh herbs and crispy skin. Don't be afraid to buy salmon with the skin on, even if it means having to scale it yourself. After that messy affair, you've truly earned that delicious fillet of fish.
You'll need:
Salmon, preferably tail portion
Spring onion
Coriander
1 small chili
Bok choy
3 tablespoons soy sauce
1 teaspoon fish sauce
Juice of half a lemon
1 teaspoon minced garlic
1 teaspoon minced ginger
Make deep scores along the salmon. Rub spring onion, chili and half a teaspoon each of garlic and ginger on the fillet and into the scores.
Marinate in soy sauce, fish sauce and a squeeze of lemon juice in the fridge for half an hour.
Pan-fry for about 5 minutes on each side, or until cooked through.
I like to serve this with some gently smoked bok choy and a wedge of lemon. The crunchiness and freshness of the bok choy goes beautifully with the tender and salty flakes of the salmon.
Enjoy!
