Spoon over the harissa, then sprinkle both salmon and grains with the reserved mint, to finish. ![]() Peel the remaining orange, finely slice into rounds, divide between your plates and sit the salmon and crispy skin on top. In a large cast iron skillet, heat 2 tablespoon extra virgin olive oil over medium-high heat until shimmering but not smoking. Toss in a drizzle each of extra virgin olive oil and red wine vinegar, season, and add to the grains. Place the pan into the oven and roast for 7-8 minutes. Finally add the butter in two pieces to each side of the pan. Add the tomatoes around the fish and sprinkle with the chopped tarragon. Using a spatula, carefully turn the salmon over onto the skin side. Enjoy Tips Click HERE to watch the web story. Place the salmon into the pan, skin side up and sear for about 1 minute. Remove from the pan and set it aside (skin side up). You know when it’s time to flip when the sides of the salmon look about 2/3 opaque and cooked through. Meanwhile, wash the carrots and use a speed-peeler to peel them into ribbons. It’s about 5 minutes depending on how thick your salmon fillet is. Add the salmon, sesame side down, and fry for 3 minutes, then flip for 1 minute on the other side, or until cooked through. Wipe out the pan, return to a medium-high heat, fry the salmon skin for a couple of minutes, until crispy on both sides, then remove. ![]() Once hot, pour in the dressing, toss together well, then remove to a platter or serving bowl. Put a 30cm non-stick frying pan on a medium-high heat, add the grains with a good splash of water, and heat through. Pick and pound in most of the mint leaves, saving the pretty ones, muddle in the juice of 1 orange and a swig each of extra virgin olive oil and red wine vinegar, then season to perfection. Pour the excess sesame seeds into a pestle and mortar and pound into a paste. Scatter the sesame seeds across a plate, then lay the salmon slices in them to completely coat one side only. Halve the salmon fillets lengthways, then cut the skin off each piece.
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