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Aaron Brunet's Salmon and Very Purple Salad


Aaron Brunet's Salmon and Very Purple Salad

For more, visit Aaron Brunet's Facebook page.

Serves: 2
Prep time: 5-10 minutes
Cook time: 10 minutes

Crispy salmon accompanied by a sweet, tangy and fresh sesame salad. The sweetness and acidity in the salad help to cut the richness of the salmon, and the cooking method helps to remove lots of the fat from under the skin. Great for lunch, this also works beautifully as a refined and slightly unexpected dinner party dish.

Salmon
1 teaspoon vegetable oil
2 salmon fillets, skin on, deboned
few pinches of salt
Very purple salad
1 tablespoon pumpkin seeds
1 tablespoon sesame seeds
1 tablespoon sliced almonds
1 cup white cabbage, very finely sliced with a mandolin (or a sharp knife)
1/2 cup red cabbage, very finely sliced with a mandolin (or a sharp knife)?
1/4 cup finely grated beetroot
1/4 teaspoon salt
1/2 tablespoon white balsamic vinegar (or any sweet vinegar)
1/2 tablespoon sesame oil

To serve
1 radish, very thinly sliced with a mandolin
To cook the salmon fillets, place a heavy-bottomed pan on a medium heat and add the vegetable oil to get the process started.
Season the fish on all sides, then place skin side down in the middle of the pan.
After a couple of minutes the heat should start melting the fat from under the skin, so that it runs out into the pan.
Cook for about 5-7 minutes in total, mopping up the fat with paper towels a couple of times as you go.
Once the skin is nicely browned and crispy, use tongs to turn the fish onto each side, cooking for about 30 seconds, then flip it over skin side up and cook for another 2 minutes.
Remove from the pan and lay on a paper towel to absorb any extra fat before serving.
To make the salad, start by toasting the seeds and nuts.
Heat a small pan on medium-low and add the pumpkin seeds first. After about 2 minutes, add the sesame seeds and almonds, stirring and shaking to spread them evenly over the pan.
Toast for another 2-3 minutes until very lightly browned, then remove from the heat.
If they are a bit more than lightly toasted, transfer them to a bowl to stop them cooking further.
Place the cabbages and beetroot in a mixing bowl and add the dressing ingredients, mixing around well to combine.
Lastly add the toasted seeds and mix in.
To serve, place some salad on a plate and add a piece of salmon.
Top with very thinly sliced radish.

 


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