Crispy skinned salmon with tamarind dressing and Asian herbs
800g salmon fillets with skin on, cut into 3cm-square chunks
800g kumera, cut into slices and oven roasted
3 handfuls of freshly roasted cashews
1 tbsp olive oil|
Sea salt
Freshly ground black pepper
2 bunches mizuna, leaves picked (or 150g baby rocket)
2 lebanese cucumbers, halved, thinly sliced diagonally
1/2 cup freshly picked coriander leaves
1/2 cup freshly picked mint
Heat a frying pan over a medium-high heat for 2 minutes. Brush the salmon with oil and season well with salt and pepper. Cook the salmon, skin-side down, for 2 minutes, then turn over and cook for another minute. Remove from the pan and leave to rest for 2 minutes. The salmon should be quite rare and the skin crispy.
Place the mizuna (or rocket), cucumber, coriander and mint in a medium-size bowl and toss to combine. Arrange the salad on a large serving platter, top with the salmon pieces, roasted kumera and roasted cashews and drizzle over some of the tamarind dressing. Serve immediately.
Tamarind dressing
1 tsp vegetable oil
1 tsp finely grated ginger
60ml (¼ cup) light soy sauce
115g ( 1/2 cup) brown sugar
1 tbsp fish sauce
2 tsp tamarind pulp
Heat the oil in a small saucepan over a medium heat. Add the ginger and cook, stirring, for 30 seconds. Add the soy and brown sugar, cook, stirring to dissolve the sugar. Add the fish sauce and tamarind, cook, stirring, until dark and syrupy. Remove and set aside to cool.