Wild Salmon Sashimi, Spring Onion, Shiso Leaf and Yuzzo dressing

Recipe taken from Hello Magazine many years ago.

Wild Salmon

Serves : 4

Ingredients :
700g (1 1/2 lb) salmon fillet, any bones removed
100ml (4 fl oz) yuzzo
Juice of 2 oranges
Juice of 2 limes
Juice of 1 lemon
1 tsp finely chopped fresh ginger
100ml (4 fl oz) olive oil
100ml (4 fl oz) Japanese soy sauce

To garnish :
Finely sliced spring onion
Japanese pickled ginger
Shiso leaves

To serve :
Wasabi paste
Soy sauce

Step One : Slice the salmon as thinly as possible and arrange on four serving plates.

Step Two : Whisk together the yuzzo, orange juice, lime juice, lemon juice, ginger, olive oil and soy sauce and spoon 2-3 tablespoons over each serving.

Step Three : Scatter the sliced spring onion, ginger and shiso leaves over the top and serve with wasabi paste and soy sauce for dipping.

Salute the Salad : Poached Salmon, Almond and Grapefruit Couscous

Recipe courtesy of Psychologies Magazine (May 2016) and taken from “Savour : Salads for all seasons” by Peter Gordon.

For this light, healthy meal, poach the salmon in a pan wide and deep enough to hold the pieces in one layer.  The couscous can also be served with other meats.

Poached salmonServes 2 as a main course

Serve warm or at room temperature

Ingredients :
100g couscous
1 carrot, peeled and coarsely grated (shredded)
1 tblsp extra virgin olive oil
2 spring onions
1 small handful of flat-leaf parsley, still on the stalk
1 grapefruit
2 salmon fillets (150-175g each), bones removed but skin left on
3 tblsp flaked almonds, lightly toasted and roughly chopped
1 small handful salad leaves (perhaps use pea shoots)
1 lemon, halved

Step One : Mix the couscous with 100ml of tepid water and 1/4 tsp of salt, and leave for 5 minutes.  Mix in the grated carrot and olive oil and leave for 5 minutes.  Trim both ends from the spring onions.  Thinly slice the green parts and mix into the couscous.  Pick the parsley leaves from their stalks, coarsely shred and add to the couscous.  Put the parsley stalks and spring onion white ends in a separate pan.  Add water to a depth of 4 cm and 1 tsp of salt, bring to the boil then reduce to a rapid simmer.  Peel three strips of rind from the grapefruit, avoiding any white pith, add to this poaching stock as it heats up.

Step Two : Gently lower the salmon pieces into the stock, skin side facing down, and bring back to the boil.  Turn off the heat, put a lid on the pan and leave for 8-10 minutes, by which time it will be cooked (if the salmon is thin, and submerged, leave it for no more than 4-5 minutes).

Step Three : Meanwhile, segment the grapefruit, cutting off the peel and pith.  Cut each segment into three or four pieces and mix into the couscous along with the almonds and any juice you can squeeze from the grapefruit core.

Step Four : To serve, divide the couscous among your plates and sit the salad leaves on top.  Remove the salmon carefully from the poaching liquid and lay on a plate, skin side facing up.  Peel off the skin and carefully scrape away any dark-coloured flesh (and blood line) under the skin using a teaspoon.  Break the salmon into flakes and sit it on top of the couscous.  Tuck in a lemon half and serve.