Slow-cooked sockeye salmon, charred citrus dressing and spring salad
For the salmon: 450g LEAP sockeye salmon side 125ml olive oil 2 tablespoons charred citrus dressing 1 punnet of edible flowers For the charred citrus dressing:
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Cooking tools:
- Grill pan
- Saucepan
- Fish spatula
- Microplane
- Citrus press
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Stove
- Spoon
- Tongs
- Colander
- Plate
- Serving platter
Ingredients
- 450g LEAP sockeye salmon side
- 125ml olive oil
- 2 tablespoons charred citrus dressing
- 1 punnet of edible flowers
- 2 lemons, cut in half, seeds removed
- Juice of ½ a grapefruit
- 1 garlic clove, grated
- ¼ bulb fennel, finely chopped
- 2 tablespoons white wine vinegar
- 3 tablespoons honey (orange blossom is extra delicious)
- 2 tablespoons extra virgin olive oil
- 200g mixed radishes
- ¾ bulb fennel
- Juice of ½ a lemon
- 200g sugar snap peas
- 1 large cucumber
- 80g pea shoots
- 1 tablespoon charred citrus dressing
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