Seared salmon with balsamic coleslaw
Ingredients
Serves 2
- 2 x 175g salmon fillets, skin on
- 1/2 teaspoon of rapeseed oil
- A pinch of Maldon sea salt
For the balsamic coleslaw:
- 125g celeriac, peeled and grated on the large grate
- 1 medium carrot, peeled and grated on the large grate
- 1 medium courgette, grated on the large grate
- 2 tablespoons of Greek yoghurt
- 1 tablespoon mayonnaise
- 1-2 tablespoons balsamic vinegar. This will depend on the sweetness and acidity of the vinegar. I recommend adding 1 tablespoon. Tasting, and then adding another if required.
- 1 teaspoon rapeseed oil
- A pinch of Maldon sea salt
You will need a frying pan, roasting dish, .baking paper, grater and a mixing bowl
Timings
Prep time: 5 minutes
Cooking time: 15-20 minutes
Total time: 20-25 minutes
Seared salmon with balsamic coleslaw
I think perhaps it’s because people don’t know what to ‘do’ with fish that they find it scary to cook? But in fact all you really need to ‘do’ is to cook it plainly with a pinch of sea salt and then team it with a cracker of a side or a fresh sauce. Think of it like grilling a chicken breast. Or cooking a steak. Keep it simple and let the flavours speak for themselves. Here the addition of balsamic transforms the coleslaw into a tangy sweet creamy side with a sauce that is a great contrast to the delicate seared salmon. It’s beautiful and simple. Give it a go!
Method
Preheat the oven to 180/350/gas 4.
Heat the 1/2 teaspoon of rapeseed oil in a frying pan over a high heat. Season the salmon fillets with a pinch of Maldon sea salt. Place them in the frying pan, skin side down.
Turn down to a medium heat and cook for 5 minutes until the skin starts to go crispy.
Carefully roll the salmon fillets on the their side and cook on either side for 1 minute. Finally turn it upside down and cook on it’s top for a further minute.
Next, place the fillets on a small roasting and cook in the oven for 5 minutes.
Meanwhile, make the coleslaw. Place all the ingredients into a mixing bowl. Stir well until thoroughly combines. Taste and season as necessary.
DOWNLOAD OR PRINT RECIPEĀ HERE.
Cooking with fish… do you find it easy or daunting? I so often hear that people are scared to undercook fish so they overcook it. Does this sound like you? If so, what I’d really like to pass on is that I know you can do it. Give it a go… what’s the best that can happen? Buy as fresh as you can, speak to the fishmonger at the counter and ask them questions such as ‘what’s the freshest today? What would you recommend and how would you suggest I cook it? You’ll learn so much from the experts. If they don’t know the answers, then they aren’t the fishmongers to be dealing with!”Ā
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