I love making salmon! There are so many different ways to cook it and it always turns out delicious. It's a simple recipe, but the flavours are amazing.
- 750 g middle fillet salmon, skin on but scaled well
- 2 sheets dried Nori seaweed
- 2 tbsp Dijon mustard
- ground pepper
- 2 tbsp any oil
- zest ½ lemon, finely grated
- 2 tsp caster sugar
- juice 1 small lemon
- 6 tbsp soy or tamari sauce
- ½ tsp fresh red chilli, finely chopped
- 2 tsp black sesame seeds
- 1 tsp sesame oil
- 2 tbsp extra virgin olive oil
- 2 spring onions, finely chopped
- 1 tbsp fresh ginger, finely chopped
- 2 tbsp dried seaweed, finely chopped
- ground pepper
- salt, possibly
- 4 Pak Choy
- 8 large French radishes, cut into fine strips
- 2 spring onions , sliced into long diagonal strips
- 2 large limes
- Place the salmon filet on a board, and using a long-bladed knife, slice through the fillet horizontally, leaving roughly 1.5 cm of flesh on the skin and nice and even.
- Using a sharp knife, slice the skin on the fillet into four nice equal strips the length of the fillet.
- Cut the nori sheet into 4 slices slightly smaller than the thickness of the strip.
- Spoon a little mustard on each strip on the flesh, not the skin side, then season with a bit of salt and pepper, lay on a strip of nori and press down slightly.
- Roll up each strip (nori on the inside), making sure the skin side is even, as you will be cooking on the skin, and it needs to be level.
- Secure with one or two cocktail sticks, and chill until needed.
- Next, cut the salmon you removed earlier into 1cm pieces roughly and pop it into a bowl.
- Add all the ingredients for the Poke, then season with some salt and pepper and mix well.
- Spoon a little oil into a non-stick frying pan.
- Season the skin side of the salmon with a bit of salt and ground pepper, then place onto the oiled, cold pan. (Starting from cold will ensure the skin is crispy)
- Gently heat and cook the salmon rolls until the colour changes halfway up the roll. Then cover loosely with foil and cook for 1-2 minutes more, then remove from the heat and leave to rest for the same amount of time you cooked the dish.
- Meanwhile, cut each Pak Choy into four neat wedges lengthways.
- Heat a little oil in a pan and sauté the wedges for 2-3 minutes to soften slightly. I sometimes add a dash of water and cover with foil to partially steam, do not overcook
- Place 4 neat wedges of Pak Choy onto a bowl, then sprinkle with radish strips and a few black sesame seeds, the top with a cooked roll, skin side up.
- Spoon over the Poke, then sprinkle over a few black sesame seeds and a few pieces of spring onion.
- Serve with extra soy sauce and wedges of lime.
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