Trade-A-Boat – August 2019

FEATURE | MARITIMO MASTERCLASS

24 | TRADEABOAT.COM.AU

Asian Style

Atlantic Salmon

4 × 180g Salmon Fillet (ask your fish

monger to to cut centre pieces)

ASIAN SALAD

Half pomelo (segmented)

1 carrot (julienne)

50g Seaweed Salad

10g Pickled ginger

2 Springs mint

2 Red radish (sliced thinly)

1 Green mango (julienne)

200g Wombok

1 Nashi pear (julienne)

1 Punnet snow pea sprouts

Coriander to taste

CHILLI CARAMEL SAUCE

1 Block of light palm sugar

1 Stick lemon grass (finely sliced)

50g Ginger

6 Cloves garlic

Mandarin peel

Lime leaves

2 Red chillies (chopped)

Oyster sauce

Lime juice

Sweet chilli sauce

200g Sugar

150ml Cider vinegar

METHOD

1. Cook salmon skin down in grape seed oil on
   a moderately hot pan approximately 10 minutes.
   Cook gently until just singed, when ready to serve
   flip over leave for 30 seconds. The salmon should
   be perfectly pink.


2. Mix together salad ingredients then drizzle
   with a squeeze of lime and some fish sauce.


3. Combine the ingredients for the chilli caramel
   sauce in a small saucepan and bring to the boil.
   Mix until combined.


4. Servesalmon beside salad and drizzle with
   sauce.