Seared salmon with pickled apple | House and Leisure
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


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