GRILLED SALMON WITH AP­PLE SALAD

Woolworths TASTE - - Crowd Pleasers -

Serves 6

EASY

Prepa­ra­tion: 45 min­utes Cook­ing: 10 min­utes

trout or salmon 2 x 300 g fil­lets, cut into strips black and white se­same seeds, for sprin­kling sea salt and freshly ground black pep­per, to taste

For the herbed but­ter: gar­lic 4 large cloves, finely crushed gin­ger 2 t finely grated fresh thyme 1 t finely chopped pars­ley 4 T finely chopped mint 2 t chopped green chilli 1, seeded but­ter 100 g lime 1, zested and ½ juiced sea salt and freshly ground black pep­per, to taste

For the ap­ple salad: green ap­ples 4, cored and sliced red ap­ples 4, cored and sliced lemon (or 2 limes) 1, juiced cel­ery 8 sticks, thinly sliced fen­nel 1 bulb, thinly sliced mint 2 T finely chopped pars­ley 4 t chopped fen­nel fronds 4 t chopped, plus ex­tra to gar­nish

For the dress­ing, mix: good-qual­ity may­on­naise ½ cup milk 3t pars­ley 2 T chopped fen­nel fronds 2 T chopped salt, to taste

1 Press the fish into the se­same seeds to cre­ate a crust. Fry in a non­stick pan for

1–2 min­utes on each side, adding the herbed but­ter to the pan in the last minute of cook­ing time to coat the fish. Sea­son to taste 2 Mix the salad and dress­ing and serve with the fish.

HEALTH-CON­SCIOUS

WINE: Wool­worths Lime­stone

Hill Chardon­nay 2018

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