Hot Lime Coriander Salmon
200g Lamb's Lettuce
80g curly endive
25ml Prep Premium Groundnut oil
25ml Prep Premium Chilli infused oil
25ml rich vinegar
15ml cold water
12g julienne fresh Kaffir leaves
Salt, pepper and sugar to taste
1 salmon fillet- pin boned and skinned (480g approx)
120g sea salt
15g mustard seeds
10g crushed black peppercorns
3 limes- thinly sliced
125g coriander leaf- chopped
40g diced cucumber- peeled and deseeded
40g tomato concasee
40g diced red onion
25g chopped chives
Lay the fresh lime slices onto a long strip of cling-film, place the salmon on top of the lime slices , mix the remaining marinade ingredients together and spread over the salmon fillet. Wrap in the cling-film and refrigerate for 52 hours.
Toss the Lamb's Lettuce and curly endive together with a little of the Prep Premium Groundnut oil. Place a dome-shaped pile of salad into the centre of 4 plates. Toss together all the ingredients for the caponata and place in a circle around the edge of the plates, leaving a 4cm gap between the salad and the caponata.
Make the dressing by whisking the remaining Prep Premium Groundnut oil and Prep Premium Chilli Infused oil into the rice vinegar and water, add the julienne of Kaffir leaves and season to taste. Remove the salmon from the marinade and cut into 4 x 120g nuggets; fry in hot Prep Premium Groundnut oil to colour the outside. Slice the salmon in half laterally, and place, offset =, onto the domed salad mix. Finally drizzle the dressing over the caponata.