Seared Salmon with Asian-style Microgreens and Wasabi Mayo

Seared Salmon with Asian-style Microgreens and Wasabi Mayo

Seared Salmon with Asian-style Microgreens

Time

20 Minutes

Difficulty

Ingredients

For 4 people

  • 1 tablespoon(s) fish sauce
  • 1 40g Flowerdale Farm Microgreen Salad Mix
  • 1 teaspoon(s) finely grated lime rind
  • 2 tablespoon(s) lime juice
  • 4 250g salmon fillets
  • 1 birds eye chilli, seeded and finely chopped
  • 4 tablespoon(s) good quality egg mayonnaise
  • 1 tablespoon(s) peanut oil
  • 1 teaspoon(s) grated palm sugar
  • 0.25 teaspoon(s) wasabi paste
  • 1 teaspoon(s) finely grated ginger
  • 1 pinch(es) Freshly cracked pepper and sea salt for seasoning

Adjust Quantity

Featured Chef's Recipe

Jeffrey Tan

Method

  1. To make wasabi mayo, mix wasabi paste with mayonnaise, adjusting quantities to liking, and set aside.
  2. To make Asian dressing, combine fish sauce, chili, lime juice, lime rind, ginger and palm sugar. Adjust quantities to taste.
  3. Season salmon fillets well with salt and pepper.
  4. Heat oil in a large frying pan on high heat and sear salmon fillets for a couple of minutes on each side until well sealed.
  5. Reduce heat to medium and continue cooking as desired.
  6. Place one salmon fillet on each plate, top with a small handful of microgreen salad mix and drizzle with the Asian dressing.
  7. Serve with the wasabi mayo.