THE SALMON

2 salmon filets (wild salmon if possible)
Pinch of pepper
Pinch of salt
2 tablespoon icing sugar
2 tablespoon Chinese five spice powder
1 tablespoon olive oil

BED OF SALMON

1 tablespoon olive oil
½ red chilli – de-seeded and finely chopped
½ inch fresh ginger – skin removed and finely chopped
¼ white cabbage – finely shredded
1 teaspoon icing sugar
2 star anise
75g sultanas
75ml sherry
25ml white wine vinegar
50g bean sprouts

METHOD

THE SALMON

Using a sharp knife make small incisions across the skin of the salmon.

Rub the pepper, salt, icing sugar and Chinese five spice powder into the skin.

Heat the oil in a frying pan and place salmon skin side up in pan.

Cook salmon until the skin is crispy and caramelized.

Turn the salmon and cook for a further few minutes until salmon is cooked through.

Remove salmon from pan and leave it to rest.


BED OF SALMON

Heat the oil in a frying pan.

Add the white cabbage and fry with chilli, ginger and icing sugar for a couple of minutes.

Add star anise then sultanas.

Mix everything thoroughly and cook until cabbage is tender.

Add sherry and white wine vinegar and leave to simmer and reduce for about 3-4 minutes.

Add bean sprouts and cook for a further 2-3 minutes.

Place cabbage mixture and bean sprouts on a serving plate and place the salmon on top.

PROGRAMMES

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EXTRAS