Wild Salmon Recipe - Great British Chefs

Main
easy
4
20 minutes

PT20M

The beauty of this wild salmon recipe from Marcello Tully is that it can be prepared in just 20 minutes and features a delectable sesame dressing containing notes of Dijon mustard, white wine vinegar and hazelnut - a perfect complement to the fish.

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Ingredients

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Wild salmon fillets

4 wild salmon fillets, each weighing 130g
1 lemon, juice only
vegetable oil
salt
black pepper

Sesame mustard dressing

2 tbsp of Dijon mustard
2 tbsp of caster sugar
2 egg yolks
2 tbsp of white wine vinegar
200ml of sunflower oil
250ml of hazelnut oil
150g of sesame seeds
salt
pepper

Tomato and spinach salad

2 plum tomatoes
100g of spinach
10g of dill
olive oil

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Method

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Start by making the dressing. In a large bowl, whisk the mustard and sugar together with the egg yolks and vinegar. Combine the oils in a jug and gradually whisk into the mixture, making sure the oils are well emulsified

2 tbsp of Dijon mustard
2 tbsp of caster sugar
2 egg yolks
2 tbsp of white wine vinegar
200ml of sunflower oil
250ml of hazelnut oil

Add the sesame seeds to a dry pan over a medium heat. Keep moving the seeds with a wooden spoon until they become lightly golden, approximately 2-3 minutes. Allow to cool, then mix the seeds into the dressing and season to taste

Preheat the oven to 180°C/gas mark 4

To prepare the vegetables, blanch the tomatoes in boiling water for 1 minute. Remove the tomatoes and plunge into iced water. Peel, cut into quarters and remove the seeds. Cut the flesh into 1cm dice and set aside

2 plum tomatoes

Wilt the spinach in a frying pan with a little oil and season with salt and pepper. Keep warm until ready to serve

100g of spinach

Lightly season the salmon fillets with salt and black pepper and heat a little vegetable oil in a heavy-based, oven-proof frying pan

salt
black pepper
vegetable oil

Fry the salmon, skin-side down, in very hot oil for 2-3 minutes, then turn over and place the pan into the oven. Cook for a further 8 minutes

4 wild salmon fillets

Remove the fish from the frying pan and allow to rest. Meanwhile, mix together the dill and tomatoes with a little olive oil

10g of dill
olive oil

To serve, divide the spinach between the plates. Place the salmon on top and squeeze over a little lemon juice. Top the salmon with the tomato and dill and spoon a circle of dressing around the fish

1 lemon, juice only

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Marcello Tully

When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.