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Salmon with green apple salad
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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.
First published in 2015
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Ingredients
Metric
Imperial
Salmon and green apple salad
- 1 salmon fillet, 500-600g
- 2 apples, sliced into matchsticks
- 60g of mint leaves
- 30g of coriander leaves
- 2 green onions, thinly sliced
- 1 red onion, thinly sliced
- 120ml of lemon juice
- 85g of cashew nuts, roasted, unsalted
- mixed baby cress
- edible flowers
- sea salt
Palm sugar dressing
- 65g of palm sugar, grated
- 2 tbsp of fish sauce
- 1 knob of fresh ginger, 2cm in length, finely grated
SAVE RECIPE
Method
1
Preheat the oven to 120˚C/gas mark 1/2
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
- sea salt
3
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
- sea salt
- 1 salmon fillet, 500-600g
4
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
5
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
6
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
- edible flowers
First published in 2015
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