Seared fresh salmon (or could use tuna) lightly drizzled with a citrus soy dressing accompanied with seasonal leaves is the perfect starter or a light lunch.
Chef: Steve Roberts. Serves 4.
- 400g fresh salmon fillet – skinned and pin boned
- 50gm freshly ground black pepper
- Handful fresh coriander, chopped
- A splash of Lupi Extra Virgin Olive Oil
- Microleaves to garnish
Citrus Soy Dressing
- 30ml lemon juice
- 60ml rice wine vinegar
- 5ml Kikkoman soy sauce
- 25ml mirin
- 1 lemon, zest
- To make the citrus dressing: combine all the ingredients.
- Trim the salmon into a rectangular shape. Roll in the ground black pepper to coat. Sear on a moderate heat on the BBQ hot plate or a hot pan, with a splash of olive oil, for around 1 minute on each side.
- Remove from the heat and plunge into iced water to stop the cooking process. Remove from the iced water and pat dry. Roll the salmon in the chopped coriander then wrap in glad wrap and refrigerate.
- To finish, thinly slice the salmon and present in the centre of a serving plate, slightly over lapping. Drizzle with a little of the citrus dressing and arrange micro leaves on top.