Crispy Seared Salmon with Asian Greens

METHOD

Step 1

Preheat oven to 140 degrees celsius, fan forced

Step 2

Heat a small fry pan to high heat and add olive oil, then the salmon fillets skin side down. Fry for 4 minutes, flip and cook for a further 2 mins. Flip again to skin side down and finish off in the oven for 8 minutes or until cooked to desired firm-ness.

Step 3

Using a medium sized saucepan, add an inch of water and bring to the boil, add green beans and bok choy to blanch - 2 minutes. Transfer the greens immediately to an ice bath.

Step 4

Mix together soy sauce, oyster sauce, sesame oil, and the juice of one lime.

Step 5

Place greens onto a serving plate and top with half of the sauce. Top with the crispy salmon fillet and drizzle with remaining sauce.

Step 6

Serve with freshly chopped chilli and shallots.

INGREDIENTS

2 x 150g salmon fillets, skin on

200g green beans, topped & tailed

1 bunch bok choy, sliced lengthways

1 tbs olive oil

2 tbs soy sauce

1 tbs oyster sauce

1 tsp sesame oil

Juice of 1 lime

Chilli and shallots finely sliced to serve