The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

500g (1lb 2oz) salmon fil­let, skinned and pin-boned 2tbsp low-salt soy sauce 2tbsp aca­cia honey 1tbsp tog­a­rashi sea­son­ing (japane­sek­itchen.co.uk or Asian su­per­mar­kets) Juice of 1 lime ½tbsp black sesame seeds 20g (¾oz) dried seaweed salad or wakame, shred­ded (ja­panese kitchen.co.uk or Asian su­per­mar­kets) 4 spring onions, shred­ded 1 lit­tle cos let­tuce, roughly torn 1 frisée let­tuce

For the dress­ing

Zest of 2 limes, juice of 1 Zest and juice of 1 or­ange 3cm (1¼in) piece of fresh gin­ger, peeled and grated 1 gar­lic clove, crushed 1tbsp low-salt soy sauce 1tbsp sesame oil Whack the grill up to high and line a shal­low bak­ing tray with foil. Lay the fish on it, spoon over the soy and honey and sprin­kle with tog­a­rashi sea­son­ing.

Grill for 15-18 min­utes un­til dark and sticky and the salmon flakes eas­ily when prod­ded. Re­move from the grill, squeeze over the lime and set aside.

In a small, dry fry­ing pan, fry the sesame seeds over a medium heat till just toasted, then set aside.

Whisk the dress­ing ingredients in a bowl. Add the seaweed and spring onion, toss to coat; re­peat with the let­tuce. Di­vide be­tween plates; top with the salmon and sesame seeds.

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