Crispy Salmon with Cabbage Recipe

Crispy Alaska salmon with sweet and sour cabbage and spicy sauce

Main
medium
4
1 hour 30 minutes

PT1H30M

Inspired by Matthew Tomkinson's time at Ockenden Manor, this salmon with cabbage recipe has since been adapted but it remains a winner - a fragrant, virtuous option for a midweek supper.

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Ingredients

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Metric

Imperial

Salmon fillets

4 salmon fillets
pickled ginger, 1 small packet, sliced
rapeseed oil

Sweet and sour cabbage

1/4 white cabbage, small, finely shredded
50g of icing sugar
100ml of white wine vinegar
50ml of sweet sherry
20g of root ginger, grated
1 red chilli, sliced
100g of golden sultanas
50ml of sesame oil
salt

Spicy sauce

450ml of honey
400ml of white wine vinegar
1 bunch of coriander, chopped
1 tsp English mustard
150ml of sesame oil
1 pinch of ground coriander
1 pinch of ground ginger
1 pinch of ground cumin
1 pinch of ground turmeric
1 pinch of five-spice powder
1 pinch of ground cloves
1 pinch of curry powder
1 pinch of caraway seeds
1 pinch of fennel seeds
1 pinch of black pepper
1 pinch of ground cardamom
1 pinch of star anise
1000ml of chicken stock

To serve

4 pak choi

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Skewers

Begin by preparing the sweet and sour cabbage. Sprinkle the cabbage with a generous pinch of salt and leave to stand in a colander for 1 hour. Rinse well under cold water and drain

1/4 white cabbage, small, finely shredded
salt

Heat the sesame oil in a pan and stir-fry the cabbage for 30 seconds. Add the sugar and leave to caramelise, then add the vinegar, sherry, ginger, chilli and sultanas and cook over a high heat for a few minutes until all of the liquid has evaporated. Season and leave to cool

50ml of sesame oil
50g of icing sugar
50ml of sweet sherry
100ml of white wine vinegar
20g of root ginger, grated
1 red chilli, sliced
100g of golden sultanas
salt

To prepare the sauce, simmer the honey and vinegar together in a pan until the mixture thickens and darkens in colour slightly. Add the coriander, mustard and oil and stir through

450ml of honey
400ml of white wine vinegar
1 bunch of coriander, chopped
1 tsp English mustard
150ml of sesame oil

Add all of the spices and simmer for 1 minute, then leave to cool. Boil the chicken stock, add the honey and spice mixture and reduce slightly to achieve a sauce-like consistency. Pass through a sieve into a pan and set aside

1 pinch of ground coriander
1 pinch of ground ginger
1 pinch of ground cumin
1 pinch of ground turmeric
1 pinch of five-spice powder
1 pinch of ground cloves
1 pinch of curry powder
1 pinch of caraway seeds
1 pinch of fennel seeds
1 pinch of black pepper
1 pinch of ground cardamom
1 pinch of star anise
1000ml of chicken stock

Cut each salmon portion lengthways into 4 pieces and place some of the pickled ginger between each slice. Skewer the pieces back together

pickled ginger, 1 small packet, sliced
4 salmon fillets

Place a large, non-stick frying pan over a high heat and add a dash of rapeseed oil. Once hot, season the salmon well and sear skin-side down until crispy. Turn over, remove from the heat and allow to rest - the residual heat should cook the fish to rare. If you prefer your salmon cooked through, keep the stove on and fry the other side of each fillet

rapeseed oil

Trim the roots from the pak choi, break down into individual leaves and wash thoroughly. Heat a dash of rapeseed oil in a hot wok or pan and stir-fry the pak choi leaves for 1-2 minutes until tender

4 pak choi, broken into individual stems

Reheat the cabbage and divide evenly onto warm plates. Place the pak choi leaves next to the cabbage and arrange the salmon on top. Pour the spicy sauce over each plate and serve immediately

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Matthew Tomkinson

Matthew Tomkinson was always destined for great things. Starting his career in 1998 at a vegetarian restaurant in Cheshire, Tomkinson went on to win the prestigious Roux Scholarship in 2005 (at 29).