So elegant and light, my Sugar-crusted Salmon with a sunset-kissed citrus and sesame salad is perfect for a special spring lunch.
2 x 180g salmon fillets, skin removed
2 tbsp caster sugar
1 blood orange, segmented
2 cups fresh salad leaves, I used rocket and baby beet leaves
1 tbsp black sesame seeds
For the ponzu dressing:
2 tbsp mirin
1 tbsp soy sauce
¼ cup lime juice
To make the ponzu dressing, place mirin, soy, and lime juice in a saucepan over medium heat and bring to the boil. Remove from heat and set aside to cool.
Heat a frying pan over medium-high heat. Add a splash of oil and the salmon and quickly sear for 1-2 minutes on each side. Remove from heat. On a cleared work surface, sprinkle the salmon fillets with the sugar. Using a blowtorch – or pop the fillets under a hot grill – carefully caramalise the sugar until a golden crust forms.
If you don’t have access to a blowtorch this recipe yields similar results if you simply sprinkle salmon with sugar and sear in a hot pan until caramalised and cooked to your liking – I just wanted an excuse to fire up the blowtorch.
For the citrus salad, combine salad leaves, sesame, blood orange and ponzu dressing in a bowl.
Arrange some of the salad on two plates, top with salmon and finish with garnish of the remaining salad.