Sesame Crusted Salmon with Shaved Fennel & Tomato Salad
This dish is light & refreshing, perfect for a hot South African summer day!
- Serves: 4 |
- Difficulty: moderate
- Prep Time : 40 mins |
- Cook Time : 1 mins
2 salmon trout sides each weighing 150 g, pin bones removed and skinned
3 Tbsp (45 ml) coarse kosher salt
1 Tbsp (15 ml) sugar
1 carrot, grated
1 stick celery, grated
1 carrot, peeled and grated
1 Tbsp (15 ml) fennel, chopped
1 tsp (5 ml) ginger, grated
½ tsp (2.5 ml) crushed black pepper corns
½ tsp (2.5 ml) crushed toasted fennel seeds
zest from 1 lemon and 1 lime, mixed
4 tsp (20 ml) sesame seeds, lightly toasted
oil for searing
drizzle of lemon juice, for finishing
350 g assorted heirloom tomatoes
1-2 spring onions, sliced
2-3 baby fennel, thinly sliced
½ Tbsp (7.5 ml) fennel tops, thinly shaved
4 tsp (20 ml) olive oil
1 tsp (5 ml) lemon juice
½ chilli, deseeded and chopped
a pinch of lemon zest
1 tsp (5 ml) rice wine vinegar
½ Tbsp (7.5 ml) parsley, chopped
½ tsp (5 ml) fennel seeds, toasted
Ensure that the skin and all of the bones have been removed. Trim and clean. Combine all of the ingredients for the cure. Place the salmon trout sides into a glass dish and pour the cure over the fish. Leave the salmon trout to cure for 1 hour (over curing can result in the fish being too salty). Remove the cure by washing off the fish under running water. Dry and leave on kitchen towel for 24 hours.
Sprinkle one side of side salmon trout with the sesame seeds.
Heat a little oil in a large non-stick frying pan. Sear the salmon trout, sesame side first, and gently turn over. Cook for approximately 30 seconds on each side. Remove the salmon
trout sides from the pan and allow to cool on paper towel before cutting.
Squeeze the lemon juice over the fish. Cut the fish into slices.
For the Salad
Wash the tomatoes and cut into any desired shape (thin slices or quartered). Season with a little Maldon salt. Shave the fennel with a mandolin.
Mix all of the ingredients for the dressing together. Combine the tomato, fennel and the dressing. Allow to stand for 20 minutes. Sprinkle with parsley and fennel seeds before serving.