Seared salmon with maple syrup, glazed spring vegetable salad and toasted sesame seeds

4
60 minutes

Ingredients

Glazed salmon

  • 4 salmon fillets
  • 170g of maple syrup
  • 15g of soy sauce
  • 1 lime, juiced
  • toasted sesame seeds
  • vegetable oil

Vegetables

  • 8 asparagus spears, peeled
  • 8 white asparagus spears, peeled
  • 8 wild asparagus spears
  • 150g of fresh peas
  • 150g of fresh broad beans, podded
  • baby salad leaves
  • coriander cress
  • vegetable oil
  • salt

Method

1
To begin, mix together the maple syrup, soy sauce and lime juice to make the glaze. Set 6 tablespoons aside for the vegetables
  • 170g of maple syrup
  • 15g of soy sauce
  • 1 lime, juiced
2
Place the 4 salmon fillets in a tray and pour over the remaining glaze. Leave the salmon to marinate for 20 minutes
  • 4 salmon fillets
3
To prepare the vegetables, cut the white and green asparagus into 3cm batons. Bring a large pan of salted water to the boil and drop in the green asparagus. 1 minute later drop in the white, then a minute later the wild asparagus, peas and broad beans
  • 8 asparagus spears, peeled
  • 8 white asparagus spears, peeled
  • 8 wild asparagus spears
  • 150g of fresh peas
  • 150g of fresh broad beans, podded
  • salt
4
Leave to cook for an additional 2 minutes, then drain and refresh in ice cold water for 5 minutes. Drain again and refrigerate until required
5
Preheat the oven to 160°C/gas mark 3
6
Place a non-stick pan over a high heat and add a tiny drop of vegetable oil. Remove the salmon from the marinade and allow any excess to drip off
  • vegetable oil
7
Add the salmon pieces to the pan and quickly sear all over – the glaze will burn if you leave the fish in the pan too long, so take care. Clean the pan, then repeat with the remaining 2 fillets
8
Once the salmon has a caramelised brown colour, transfer to a baking tray and place in the oven until it is cooked to the desired temperature – slightly pink in the middle is ideal and will take 3–6 minutes depending on the thickness of the fillets. Leave to cook for longer if desired
9
Warm the blanched vegetables quickly in a pan with a dash of oil and place them in a bowl. Drizzle a little of the reserved marinade over them and add the salad leaves and coriander
  • vegetable oil
  • baby salad leaves
  • coriander cress
10
Divide the vegetables between serving bowls and arrange the salmon fillets on top. Sprinkle with the toasted sesame seeds and serve immediately
  • toasted sesame seeds