Ingredients
• 2 x 180g boneless salmon fillets, skin on
• 1⁄2 tsp sea-salt flakes
• 1 Tbsp extra virgin olive oil 10g salted butter, chopped
• Steamed jasmine rice, to serve
• 1⁄2 tsp black sesame seeds, toasted, to serve
• 1⁄2 tsp white sesame seeds, toasted, to serve
• Coriander leaves, to serve
• Lime wedges, to serve
ASIAN SLAW
• 1 small zucchini
• 1 small carrot 1
• 1⁄4 cup coriander leaves
• 1 green shallot, thinly sliced on diagonal
• 1⁄2 red chilli, deseeded, sliced into very thin strips
• 1Tbsp kecap manis
• 1 tsp honey
• Juice of 1 lime
Method
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To make Asian slaw, run a vegetable peeler down zucchini and carrot in a single motion to create ribbons. Cut ribbons lengthways into thin strips and transfer to a large bowl. Stir in coriander, shallot, chilli, kecap manis, honey and lime juice. Set aside.
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Pan-fry salmon. Pat fillets dry using a piece of paper towel. Using a sharp knife, make 2 shallow cuts lengthways into skin of each fillet. Sprinkle skin with salt. Put a large non-stick frying pan over a medium heat. When pan is hot, add oil. Add fillets, skin-side down, in a single layer. Cook for 4 minutes or until skin is crisp and fish is cooked to halfway up fillets. Turn fillets over using a fish slice utensil and cook for a further 30 seconds. Add butter and cook for a further 30 seconds or until fish is almost cooked through. Remove from heat and set aside in pan to rest for 2 minutes. (Fish flesh is delicate, and will continue to cook from the residual heat in the hot pan.) Serve fillets drizzled with pan juices and your favourite accompaniment.
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Arrange each salmon fillet on a bed of steamed rice on a serving plate with a little of the Asian slaw. Scatter over sesame seeds and coriander leaves, then serve with lime wedges and remaining Asian slaw on the side.
