Andy Waters' salmon with apple recipe produces a dish singing with diverse flavours - tied together by a palm sugar and ginger dressing. You can prepare the apple ahead of time and stop it from browning with a small squeeze of lemon juice, or grate at the last minute.
Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.
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Preheat the oven to 120˚C/gas mark 1/2
For the palm sugar dressing, combine all of the ingredients in a small bowl and set aside
65g of palm sugar, grated
2 tbsp of fish sauce
1 knob of fresh ginger, 2cm in length, finely grated
Season the salmon with sea salt and place on a non-stick or lined oven tray large enough to lay the fillet out flat. Place in the oven for 60-75 minutes, so the salmon cooks very slowly and maintains its bright red colour
1 salmon fillet, 500-600g
Remove from the oven and for presentation, carefully remove any white albumen that has appeared on the surface of the fish. Allow to rest in the fridge for 1-2 minutes
To prepare the salad, combine the apple, onion, mint, coriander, mixed baby cress and lemon juice in a large bowl. Pour in half of the palm sugar dressing and toss to combine
2 apples, sliced into matchsticks
60g of mint leaves
30g of coriander leaves
120ml of lemon juice
1 red onion, thinly sliced
2 green onions, thinly sliced
mixed baby cress
To serve, place the salmon on a large plate and sprinkle over some cashew nuts. Top with the salad and some edible flowers. Drizzle with the remaining palm sugar dressing and serve immediately, in the centre of the table
85g of cashew nuts, roasted, unsalted
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