Prep time 25 minutes
2 x 200g portions organic salmon fillet
Salt to taste
Ingredients For the Glaze
200ml pomegranate molasses
1 tsp sesame oil
2 tsp sweet chilli sauce
1 tsp black and white sesame seeds
Ingredients For Slaw
1 small head fennel, halved and thinly sliced
½ large carrot, peeled and grated (use largest hole on a box grater)
1 spring onion, thinly sliced
3-4 tbsp coriander leaves, roughly chopped
100ml rapeseed oil
1 tbsp apple cider vinegar
Place salmon fillets in a tight fitting container, season.
Make the slaw: in a bowl, mix the oil and vinegar with some salt to make the dressing. Add the fennel and carrot and mix well. Set aside.
Meanwhile, heat some oil in a non-stick pan, over medium heat. Add the salmon fillets and cook for 3-4 minutes or until they’ve browned nicely. Flip over and repeat on the other side. Lower the heat and pour glaze over the salmon, basting until the salmon fillets are nicely glazed.
Set aside in the pan, off the heat.
Mix spring onions and coriander into the slaw, divide between 2 plates. Put salmon on plate next to slaw with half a lime and serve.
Chef’s tip: ask your fish monger to cut the fish portions from the middle of the fillet as they are the most even and thickness is perfect.
The salmon should be served slightly pink.