food, Recipes

Seared salmon with pickled apple

Sean Calitz


For the Salmon 2T honey 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 To Serve guava, sliced baby fennel, sliced fresh peas and shoots mangetout 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. SERVES 2 Originally published in HL September 2016