Fire Cooked Salmon
Delicately cooked salmon served on a savoury pancake with grilled vegetables.
Ingredients:
• 4 Aviko Potato Pancakes
• 4 salmon fillets with skin
• 4 pak choi
• 24 green asparagus
• 1 pomegranate
• 4 ripe figs
• 1 tbsp white wine or sherry vinegar
• 8 tbsp extra virgin olive oil
• Juice of 2 limes
• Mint or basil and edible flowers to garnish
Method
Preparation: 30 minutes
- Cut the skin off the salmon fillet and set aside. Halve the pak choi lengthwise. Remove the woody end of the asparagus. Remove the seeds from the pomegranate, collect the juice.
- For the dressing, puree the figs with the vinegar and 6 tablespoons of olive oil in the blender. Season with salt and pepper.
- Grill the pancakes on the BBQ or in the grill pan until cooked and crispy. Grill the pak choi and asparagus for 5 minutes until al dente. Drizzle the pak choi with the pomegranate juice and the asparagus with the lime juice.
- Brush the salmon fillet with the last 2 tablespoons of olive oil. Sprinkle with salt and pepper. Grill the salmon fillets on the BBQ or in the grill pan over high heat for 1 minute per side, so that the outside is just grilled and the inside is still half-cooked, tender and juicy. Also grill the skin until it is crispy.
- Spoon some dressing onto 4 plates. Place the pancake on top. Divide pak choi and asparagus over the pancake.
- Add the salmon and garnish with the crispy skin, pomegranate seeds, mint or basil and some edible flowers.
Tip: Prefer without fish? A poached egg also works well with this dish!