Crispy salmon fillet, winter vegetable salad, ginger and sesame dressing
In this delicious recipe from Michael Bremner, LEAP’s wild Alaska salmon is fried until crisp and served with a crunchy and spicy winter vegetable salad, made with finely julienned root vegetables and red cabbage. It's seasoned with a crunchy and savoury mixture of sesame seeds and nori.
Ingredients
Metric
Imperial
- 4 salmon fillets
- 3 eggs
- 150g of seasoned flour
- oil, for deep-frying
- salt
Coating
- 120g of Panko breadcrumbs
- 1 tbsp of fennel fronds, chopped
- 1 tbsp of chives, chopped
- 1/2 tsp chilli flakes
- lemon zest, from 1 lemon
- 1 pinch of thyme
Seasoning
- 50g of toasted sesame seeds
- 1 nori sheet, chopped
- 1 pinch of chilli flakes
- 1/2 tsp salt
Dressing
- 2 tbsp of fish sauce
- 2 tbsp of sesame oil
- 2 tbsp of olive oil
- 2 tbsp of lime juice
- 1 tbsp of honey
- 1/2 tsp finely grated ginger
Salad
- 1 turnip, small
- 2 carrots
- 1 small celeriac
- 1/2 red cabbage, small
- 1 bunch of spring onions
- 1/2 bunch of mint, chopped
- 1/2 bunch of coriander, chopped
- 2 bird's eye chillies, optional
- 100g of roasted peanuts, optional
Method
Season the salmon with some salt and set aside
Whisk the eggs together in one bowl, add the seasoned flour to another bowl and set aside
- 3 eggs
- 150g of seasoned flour
Mix together all the ingredients for the coating in one bowl
- 120g of Panko breadcrumbs
- 1 tbsp of fennel fronds, chopped
- 1 tbsp of chives, chopped
- 1/2 tsp chilli flakes
- lemon zest, from 1 lemon
- 1 pinch of thyme
Mix all the ingredients for the seasoning in a second bowl
- 50g of toasted sesame seeds
- 1 nori sheet, chopped
- 1 pinch of chilli flakes
- 1/2 tsp salt
Finally, mix all the ingredients for the dressing in a third bowl
- 2 tbsp of fish sauce
- 2 tbsp of sesame oil
- 2 tbsp of olive oil
- 2 tbsp of lime juice
- 1 tbsp of honey
- 1/2 tsp finely grated ginger
To make the salad, peel and cut the turnip, carrots and celeriac into matchstick size pieces. Shred the cabbage and spring onion and mix in a bowl with the mint and coriander
- 1 turnip, small
- 2 carrots
- 1 small celeriac
- 1/2 red cabbage, small
- 1 bunch of spring onions
- 1/2 bunch of mint, chopped
- 1/2 bunch of coriander, chopped
Put one salmon fillet in the seasoned flour and turn to coat thoroughly. Remove from the bowl, pat off any excess flour and then dip it in the egg. Remove from the egg and finally add the fillet to the bowl with the coating mix, then turn to coat. Set aside and repeat with the other salmon fillets
Heat a few centimetres of oil in a pan to around 180°C
- oil, for deep-frying
Fry the salmon in the hot oil until golden. Once finished frying, remove from the oil and immediately sprinkle with the seasoning mixture
Pour the dressing over the salad then mix. Allow the salad to stand for 5 minutes, then add chilli and peanuts and serve alongside the crispy salmon
- 2 bird's eye chillies, optional
- 100g of roasted peanuts, optional
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