Seared salmon with pickled apple
For the Salmon
⅓ cup soy sauce
2cm knob ginger, grated
1 garlic clove, crushed
200g skinned salmon fillets, cubed
2T olive oil
1T sesame oil
For the Pickled Apple
4T castor sugar
¼ cup rice-wine vinegar
1 apple, sliced
baby fennel, sliced
fresh peas and shoots
sushi rice balls
To make the salmon, mix the honey, soy sauce, ginger and garlic together. Place the salmon in the marinade and leave to sit for 30 to 60 minutes.
Remove the salmon from the marinade and sear in the olive and sesame oils over a medium heat. Set aside.
To make the pickled apple, place the sugar, rice vinegar and ½t salt in a bowl and stir until the sugar has dissolved. Add the apple, stir to combine and set aside for 5 to 10 minutes.
Serve the salmon and apple with sliced guava, baby fennel, fresh garden peas and shoots, mangetout and sushi rice balls.
Originally published in HL September 2016