Preparation time
20 minutes
Cooking time
8-10 minutes
Serves
4
with pickled onions, avocado and citrus salad
This seared salmon recipe pairs perfectly with a glass of crisp Sauvignon Blanc.
INGREDIENTS
1 tsp togarashi spice
1 tsp sea salt
2 tsp sesame seeds
1 tsp dried mint
4 x 150g salmon fillets, skin on, pin boned
1 tbsp vegetable oil
Pickled red onions
2 red onions, finely sliced
2 tbsp apple cider vinegar
1/3 cup lemon juice
2 tbsp caster sugar
½ cup fresh dill sprigs
Sea salt and cracked black pepper
Avocado and citrus salad
1 fennel bulb, very thinly sliced on a mandolin
60g mesclun
1 orange, segmented
1 ruby red grapefruit, segmented
1 avocado, sliced
2 tbsp pinenuts, toasted
¼ cup fresh mint leaves
Sea salt and cracked black pepper
Dressing
¼ cup olive oil
2 tbsp lemon juice
1 garlic clove, crushed
½ tsp Dijon mustard
¼ tsp sea salt
METHOD
1. For the pickled onions: Place onions, vinegar, lemon juice, sugar, dill and a generous amount of salt and pepper in a bowl, toss well to combine. Set aside.
2. For the salad: Make the dressing by combining all ingredients in a bowl. Whisk well. Place salad ingredients in a bowl, add dressing, toss gently to coat. Serve topped with extra mint leaves.
3. For the salmon: Combine togarashi, salt, sesame seeds and dried mint in a bowl. Brush the salmon lightly with oil and sprinkle the flesh-side only with the spice mixture. Heat a large non-stick frying pan over high heat. Add the salmon, skin-side down, and cook for 5 minutes or until the skin is crispy. Turn the salmon and cook for a further 2-3 minutes or until cooked to your liking.
4. To serve, divide the salmon between plates, top with pickled onions and serve with avocado citrus salad.