Salmon with Asian salad

Ingredients - Salmon

Freshly ground sea salt and black pepper

4 175g salmon fillets

Olive oil, for brushing 1 tsp dried marjoram, crumbled

Ingredients - Salad

½ Chinese cabbage

¼ red cabbage

1 red capsicum

1 carrot

1 cup beans sprouts

2 spring onions

80g baby spinach leaves

100g pre-prepared fried noodles

Ingredients - Dressing

1 tbsp sesame oil

125ml soy sauce

1½ tbsp balsamic vinegar

2 tbsp sugar

60ml lime juice

2 small red chillies, finely chopped

Method
Shred Chinese and red cabbage using a *Wusthof Culinar 20cm Cooks Knife. Cut capsicum into thin strips, peel and grate carrot, trim beans sprouts and thinly slice spring onions. Place salad ingredients in a large bowl and toss thoroughly to combine. Refrigerate.

Season the salmon fillets with salt and pepper and brush both sides with olive oil. Preheat a grill pan over medium heat. Arrange salmon, skin side down, and cook until skin is crisp and lightly browned, 3 to 4 minutes. Carefully turn the salmon over and continue cooking until opaque throughout and lightly browned, 3 to 5 minutes more, or until done to your liking.

Whilst salmon is cooking, combine dressing ingredients in a small bowl, gently whisking together with a fork. Carefully pile salad in the center of four large serving plates and drizzle with a little of the dressing. Gently remove cooked salmon from pan placing one fillet atop each pile of salad. Drizzle with remaining dressing and serve.

SERVES 4

*Wusthof Culinar 20cm Cooks Knife. RRP $289.00