2 x 180 g boneless salmon fillets, skin on
½ tsp sea-salt flakes
1 tbsp extra virgin olive oil
10 g salted butter, chopped
2 cup steamed jasmine rice to serve
½ tsp black sesame seeds, toasted, to serve
½ tsp white sesame seeds, toasted, to serve
1 bunch coriander to serve
1 lime cut into wedges to serve
1 small zucchini
1 small carrot
¼ cup coriander leaves
1 green shallot, thinly sliced on diagonal
½ fresh red chilli, deseeded, sliced into very thin strips
1 tbsp kecap manis (or gluten-free alternative)
1 tsp honey
Juice of 1 lime
- 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. Alternatively, you can use a julienne peeler or spiraliser. Stir in coriander, shallot, chilli, kecap manis, honey and lime juice. Set aside.
- 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.
- 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.