Prep time
45 mins
Cooking Time
15 mins
Serves
4
Ingredients
- 4 x MSC certified sustainable salmon fillets such as two packs of John West Wild Alaskan Sock-Eye Skin-On 280g and skin removed (look for the MSC blue fish tick)
- 50 ml oyster sauce
- 50 ml fish sauce
- 1 lime, juiced
- 50 ml olive oil
- Sea salt
Celeriac and apple remoulade
- 1 Granny Smith apple, cut into matchstick size batons
- 1 small celeriac, peeled and cut into matchstick size batons
- 1 shallot, chopped finely
- 50ml horseradish mayonnaise (see recipe)
- ½ lemon juice
- Salt and pepper
Horseradish mayonnaise
- 2 free-range egg yolks
- 1 tablespoon Dijon mustard
- 2 ½ tablespoons sherry vinegar
- Salt and pepper
- 300 ml grape seed oil
- 1 tablespoon warm water
- Juice of ½ lemon
- 80 gm grated horseradish
Parsley salad
- 100 g flat leaf parsley
- 100 g watercress
- 50g coriander
- 20ml extra virgin olive oil
- Juice of ½ lemon
- Salt and pepper
Method
Using MSC certified wild sustainable salmon, this French inspired recipe is an impressive dish for a summer dinner party or that date you’d like to make a home-cooked dinner for.
- Cut each MSC certified sustainable salmon piece into 5 separate 8mm thick strips, and skewer through 2 or 3 times to reassemble.
- In a bowl mix the oyster sauce, fish sauce and lime juice. Place the strips of salmon into the marinade and leave for 5 to 10 minutes
3. Pre heat the grill/teppan yaki to its highest setting. Place the salmon on the grill and cook for 2 to 3 minutes. Turn and cook for a further 2 minutes. Once cooked remove from the grill and keep warm until required - Mix the celeriac, apple, and shallot in a bowl. Add the mayonnaise, and season with the lemon juice and the salt and pepper.
NOTE - make the remoulade as close as possible to service; do not season or dress until required to keep the crunchiness. - Combine egg yolks, mustard, vinegar, salt and pepper in a food processor. While the motor is running slowly pour in the grape seed oil, continue pouring in the oil until half has been incorporated
- Drizzle in the remaining oil in a thin stream until well mixed, adding a little warm water if the mayonnaise gets too thick. Finish with a squeeze of lemon juice and the horseradish
- Pick the leaves from the herbs into a bowl, ensuring all stalks are removed.
Dress the leaves with the olive oil and lemon juice, and season with salt and pepper. - To serve, divide the remoulade between four plates, place a salmon skewer on top of each plate, scatter with parsley salad over and around the fish
Sustainable Seafood Guide
Seafood with the MSC blue fish tick label comes from a well managed and sustainable fishery. Find out where to buy, what to look for and the questions to ask.
