Salmon with green apple salad


First published in 2015
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Salmon and green apple salad

Palm sugar dressing

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
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
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
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
First published in 2015
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