Soy & Sesame Seared Salmon & Stir Fry
Lets be honest, thats a lot of "S" words. But they all add up to one delicious dish.
I've never been a big fan of fish, except for take-away fish & chips from those great Cape Town hole in the wall joints like Kalky's, Mariners Wharf or Fish on the Rocks. And thats probably because the batter would hide most of the actual fish flavour.
Then I grew up a little bit and started enjoying sushi in my early twenties, and it is this, I believe, that has slowly cultivated an appreciation for seafood flavours in my otherwise ambivalent palate.
And look at me now, searing skinless salmon with salt, sesame seeds, soy, stir-fry, spring onions and Sginger. Okay, yes, I added an S to ginger. So sue me.
2.5cm Piece of Fresh Ginger
4 Skinless Salmon Fillets
1 Tbsp Soy Sauce
2 Tsp Sesame Oil
2 Tbsp Sesame Seeds
Lime Wedges to Serve
2 Small Pak Choi
1 Bunch Spring Onions
1 Tbsp Olive Oil
Salt & Pepper (to taste)
Peel and finely grate the ginger. Once thats done add it to the soy sauce and 1 tsp of sesame oil in a small bowl.
Place your salmon fillets into the bowl, turning them so that both sides are evenly coated.
Sprinkle the salmon fillets with half of the sesame seeds and then turn over and do the same to the other side.
Cut your pak choi lengthways and into quarters. Then cut your spring onions into thick slices at a 45 degree angle (it looks fancier this way.)
Pre-heat your pan. Once its hot, add your salmon and cook for 3-4 minutes. Turn them and cook for another 3-4 minutes.
While the salmon is cooking, heat up your olive oil and remaining sesame oil in a wok/pan and stir fry your pak choi and spring onions for 2-3 minutes. Sprinkle with salt and pepper to taste.
Divide the vegetables onto your plates and place the salmon on top.
Serve with a lime wedge adjacent on the plate for squeezing over the salmon.