Recipe Inspiration

Ingredients...

Marinade & Salmon
2 star anise
2tsp coriander seeds
2tsp dried juniper berries
400g sugar
400g sea salt
60g mixed chopped parsley, tarragon with stems and fennel fronds
Finely grated zest and juice of 2 oranges
Finely grated zest and juice of 2 limes
2 lemongrass stalks, tender inner bulb only, finely chopped
30g ginger, peeled and finely chopped
1.25kg centre cut salmon, skinned
50g Essential Cuisine Chermoula Seasoning

Salad
100g red onion, peeled and finely sliced
75ml red wine vinegar
Salt & pepper to taste
150g frozen baby peas, thawed
150g edamame beans
75g rocket
150ml water
130ml extra virgin olive oil
75ml lemon juice
100g shallot, peeled and finely chopped
20g anchovy, sliced crossways
200g fennel, finely sliced on a mandoline
75g ricotta and 75g sour cream (mixed together)

Method...

1. In a small frying pan, toast the star anise, coriander and juniper berries over a medium heat, shaking the pan occasionally, until fragrant, around 2-3 minutes. Transfer to a pestle and mortar and let cool, then grind to a powder. Transfer the powder to a deep baking tray, add all the remaining ingredients, and stir to mix. Add the salmon and spoon half the marinade over the top. Cover with clingfilm and refrigerate for 10 hours, turning the salmon once and recovering.

2. In a small bowl, combine the red onion and vinegar, season to taste and set aside.

3. Fill a bowl with iced water. In a medium saucepan with boiling water, blanch the peas and edamame beans until tender 1-3 minutes. Drain and transfer to the iced water to cool for 1 minute. Drain again and pat dry on kitchen towel.

4. In a food processor, puree the rocket with the water and a pinch of salt, pour through a fine sieve set over a small bowl, pressing on the puree with the back of a spoon. Discard the rocket in the sieve.

5.  Scrape the marinade off the salmon. Transfer the salmon to a board and discard the marinade. Cut into 10 equal portions. In a large nonstick frying pan heat 45ml of oil until hot over a medium high heat. Add the fish and cook for 2 minutes a side.

6. Spoon the rocket water to the bottom of 10 bowls. In a medium bowl whisk the remaining oil with the lemon juice, shallot, anchovy and season to taste. Add the peas and beans and gently toss to coat, and spoon into the bowls. Add the fennel slices to the vinaigrette, gentle toss to coat and add to them to the bowls. Set a piece of fish on top of the vegetables and garnish with the ed onions and a quenelle of ricotta cream.

7. Serve.