Simply Her (Singapore) - - Food Recipes -

By Fred­eric Faucheux

Serves 2

IN­GRE­DI­ENTS For the fen­nel sea­son­ing: 120ml grape­seed oil 25ml light soya sauce 45ml yuzu juice 1 tbsp gar­lic puree A dash of black pep­per 50g fen­nel, thinly sliced and soaked in ice wa­ter for 1 hour For the ponzu dress­ing: 65ml rice vine­gar 35ml light soya sauce 10ml lemon juice 2 tbsp olive oil 150g salmon, sliced and sea­soned with salt and black pep­per 1 small red capsicum, juli­enned 1 red radish, thinly sliced DI­REC­TIONS 1 To make the fen­nel sea­son­ing, com­bine the grape­seed oil, soya sauce, yuzu juice, gar­lic puree and black pep­per in a mix­ing bowl. Stir in the fen­nel and set aside. 2 Com­bine the in­gre­di­ents for the ponzu dress­ing. Mix well and set aside. 3 Heat the oil in a pan. Sear the salmon’s outer edges, turn­ing it ev­ery 5sec. Re­move from heat. 4 Trans­fer the salmon onto a serv­ing plate and top with fen­nel sea­son­ing. 5 Driz­zle the ponzu dress­ing, gar­nish with cap­sicums and red radish, and serve.

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