Flash Seared Salmon Fillet with a Walnut and Celery Salsa served with a Soya Bean and Goji Berry Dressing
Serves 4
Walnut Salsa
• 2 sticks celery – peeled and diced fine
• 25g chopped walnuts
• 1 tablespoon diced cucumber –skin removed
• Few leaves fresh coriander – chopped fine
• 2 Heritage tomatoes –flesh diced
• Splash Worcestershire sauce
• Squeeze lemon
Dressing
• Juice and zest 2 lemons
• 1 clove garlic – chopped fine
• Pinch fresh root ginger – chopped
• 1 tablespoon goji berries
• 2 tablespoons sherry vinegar
• 6 tablespoons extra virgin olive oil
• 2 tablespoons soya beans – podded
Salmon
• 1 tablespoon olive oil
• 4 x 160g salmon fillets – skinned and boned
• Few leaves fresh coriander
To Serve
• Romaine lettuce
• Baby spinach leaves
• Heritage tomatoes – sliced
1) For the walnut salsa – mix together the celery, walnut, cucumber, coriander and tomato. Add a splash of Worcestershire sauce and lemon and season to taste.
2) For the dressing – warm the juice and zest of the lemons, garlic and ginger in a small pan. Pour onto the goji berries and leave to absorb. Add the sherry vinegar, virgin oil and soya beans and season to taste.
3) When ready to serve, take each salmon fillet and cut in half horizontally ¾ of the way through to form a flap – lay a few leaves of coriander on the bottom of the flap, season and fold back over so the coriander is encased.
4) Heat the oil in a non-stick pan and sear the salmon on both sides until cooked through.
5) Meanwhile, arrange the Romaine lettuce, spinach and Heritage tomato slices on a plate and add a spoonful of the walnut salsa.
6) When the salmon is cooked, place on top of the salsa and finally spoon around the soya bean and goji berry dressing.