Super fast. Extremely easy. Bags of flavour. Thats all you really need to know! The acidic sweet and sour flavours and crunchy textures of the pickled vegetables compliment and cut through the salty, savoury umami of the fish. The colours are also really amazing, because none of the vegetables are cooked with heat they retain there vibrant fresh tones – making the dish look so good you wont want to spoil it by tucking in. Finishing off the dish with some crunchy, nutty toasted sesame seeds adds a final element that finishes off the flavour combinations really nicely and helps to bring the dish together. Just be sure to not overcook your Salmon, otherwise you’ll end up with a dry, piece of orange rubber… Cook it just until the moist flesh begins to flake easily under pressure from a fork – no more.

INGREDIENTS

For the Salmon:

• 2 x 500g salmon fillets (skinned & cleaned)
• 100ml soy sauce
• 1 tbsp rice wine vinegar
• 1 tbsp of sesame oil
• 1 chili
• 1 tbsp fresh ginger (minced)
• 2 cloves fresh garlic (minced)
• 1 lime (juiced)
• 1 lime (zested)
• 3 tbsp honey
• Sesame Seeds

For the Pickled Radish/Fennel and Watercress  Salad:

• 1 Bulb fennel
• 4 Radishes
• 4 Spring Onions
• Handful of watercress
• 250ml of white wine vinegar
• 2 tbsp sugar
• Sesame oil
• Salt
• Pepper

MUSIC I COOKED TO:

PREPARATION METHOD:

1. In a container mix 250ml white wine vinegar, sugar and good pinch salt.
2. Mix until dissolved.
3. Very thinly slice the fennel and 4 radishes
4. Add to the brine for around 30mins which will impart a great sweet and sour flavour and softer texture. Place in the fridge.
5. Heat oven to 200C/fan 180C/gas 6.
6. Using mortar and pestle mix together tbsp soy sauce, the chopped chilli, ginger, garlic, lime juice, lime zest, sesame oil and 1 tbsp honey.
7. Combine with the rest of the soy sauce in a bowl. Brush half  the sauce over the salmon.
8. Place the salmon on a baking tray.  Roast for 8-10 mins until glazed and just cooked through.
9. Add the rest of the soy mixture to a small saucepan over medium-low heat. Bring to a simmer, then add the cornstarch, whisking until the mixture is smooth and slightly thickened.
10. Strain the mixture through a fine sieve. Add two more tbsp of honey and mix to combine.
11. Meanwhile lightly toast some sesame seeds in a small pan over a medium heat.
12. Slice the spring onions at an angle and set aside.
13. Combine the fennel, radishes, chives, spring onions, lime juice and sesame oil in a bowl. Season.
14. Place fillets on plates. Arrange the salad around the salmon and spoon a little of the soy glaze on top of the salmon.