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
- 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. - Mix together salad ingredients then drizzle
with a squeeze of lime and some fish sauce. - Combine the ingredients for the chilli caramel
sauce in a small saucepan and bring to the boil.
Mix until combined. - Servesalmon beside salad and drizzle with
sauce.