Caxton magazines staff“Freshness and flavours, both robust and subtle, are the key to making good food that’s sure to tantalise both the eye and the palate,” says caterer and cookery teacher Susie Vincent ([email protected])
INGREDIENTS
For the Asian salmon:
- ½ cup basil
- ½ cup Italian parsley
- ½ cup coriander
- ¼ cup brown sugar
- 2T honey
- juice of 2 limes
- 3T light soy sauce
- ¼ cup olive oil
- salt and pepper, to taste
- 8 fresh Norwegian salmon portions
- lime wedges, to serve
For the Bulgar wheat pilaf:
- 1 cup bulgar wheat
- 200g dried Turkish apricots
- ½ packet thin green beans
- 1 punnet asparagus tips
- ½ packet broccoli
- 1 onion, chopped
- olive oil
- 200g whole blanched almonds, roasted but not salted
- 1 bunch spring onions, finely sliced
- basil leaves, roughly shredded
For the pilaf dressing:
- 1t grated ginger
- 1 clove crushed garlic
- ½ cup olive oil
- juice of 1 lemon
- ¼ cup balsamic vinegar
- large handful chopped fresh mint
- juice of 1 orange or grapefruit
- salt and pepper, to taste
METHOD
To make the Asian salmon:
1. Blend the herbs, sugar, honey, lime juice, soy sauce, olive oil and salt and pepper together and pour over the salmon portions. Marinate for 2–3 hours, covered in the fridge.
2. Preheat the oven to 180°C. Bake the salmon in the oven for 10–15 minutes and then place under the grill to brown. The salmon should be firm to the touch and slightly springy; it’s better slightly underdone than overdone.
3. Serve with the lime wedges.
To make the Bulgar wheat pilaf:
1. Soak the bulgar wheat in 4 cups of cold water and allow it to soften. Soak the apricots in a seperate bowl of water to soften.
2. Slice the beans and asparagus at an angle into 2,5cm pieces. Chop the broccoli into manageable pieces. Blanch and then refresh under cool water.
3. Sauté the chopped onions in olive oil. Allow to cool.
4. Drain the apricots and roughly chop. Roughly chop the almonds.
5. Whisk all the dressing ingredients in a glass bowl.
6. Drain the bulgar wheat and mix with the vegetables, apricots and half the almonds. Pour the dressing over and mix gently. Garnish with the basil and the rest of the almonds.
Cook’s tip: You can use couscous or brown rice in place of the bulgar wheat.
This recipe serves 8.
