Nothing is better than freshly caught seafood …
I just love fresh seafood, when I can source it from my local fisherman’s Co-op, nothing beats freshly caught King prawns that have a fantastic flavour. Salmon is a fish with a distinctive flavour and flesh with its flaky and coral red appearance when cooked. It pairs well with simple contrasting flavours like fennel, asparagus and also thai flavours which infuse well.
This is one of my staple salmon dishes when I can source Atlantic salmon and utilise fresh homegrown produce such as radish, zucchini and baby carrots. Fresh is always best 🙂
2 (200g) Atlantic Salmon fillets (ask your fish monger to remove the line of bones if possible)
2 small radishes (finely shaved)
1 bunch broccolini
6 baby carrots (peeled)
30 ml olive oil
15 ml balsamic vinegar
1 t honey
1 t Dijon mustard
1/4 shallot, minced
1/4 clove garlic, minced
1. Pre heat oven to 200°C and fill a double boiler with water and place on stove to start boiling to use to steam the fresh vegetables.
2. Heat a metal handled pan and add a dash of olive oil. Salt the skin of the salmon with a little salt and pepper. Just before the oil starts to smoke carefully place the salmon in the pan, ensuring the salmon fillet is placed in the pan away from you to stop the oil splashing on you.
3. Cook for 2 minutes on each side, then transfer to the oven for 5- 10 minutes, meanwhile prep the vegetables. The salmon should be a little pink in the middle as you don’t want it overdone as it will dry out.
4. Shave radish, trim broccolini, diagonally slice carrots and zucchini. Blanch all vegetables for 2 minutes or until al dente.
5. Just before serving, mix all balsamic ingredients with a which till combined. Arrange vegetables in a stack on the plate, to rest the delicious, crisp salmon atop. arrange the radish in a fan on either side and drizzle with the delicate balsamic vinaigrette.
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