This Alaska salmon with green apple salad recipe from Andy Waters combines unexpected flavours to delicious effect. A sweet and zingy palm sugar and ginger dressing ties everything together. If you’re preparing the apple ahead of time, squeeze over a little lemon juice to prevent it from browning, or prepare just before serving.
Serves 4
Ingredients:
For the salmon and green apple salad
1 Alaska Salmon fillet, 500-600g
2 apples, sliced into matchsticks
2 green onions, thinly sliced
1 red onion, thinly sliced
60g mint leaves
30g coriander leaves
120ml lemon juice
85g cashew nuts, roasted, unsalted
Sea salt
Edible flowers
Mixed baby cress
For the palm sugar dressing
65g palm sugar, grated
2tbsp fish sauce
1 knob fresh ginger, 2cm in length, finely grated
Method:
Preheat the oven to 120˚C/Gas Mark ½.
Start by making the dressing. Mix together the ingredients in a small bowl and out to one side.
Sprinkle sea salt over the salmon and place on a lined or non-stick baking sheet, large enough that the fillet can lie flat. Cook slowly for approximately 60-75 minutes, this will ensure that the salmon keeps its bright red colour.
Remove the fish from the oven and carefully skim off any white albumen on its surface. This will enhance the presentation when you serve. Rest the fish in the fridge for a couple of minutes.
To make the salad combine the apple, onions, fresh herbs, baby cress and lemon in a large bowl and add half of the dressing. Toss the salad in the dressing.
Place the salmon on a large serving plate and scatter with cashew nuts. Top with the salad and edible flowers. Drizzle over the remaining dressing and serve immediately
Recipe courtesy of Great British Chefs. Visit the site for more great Alaska salmon recipes.
