Cooking Time:	10 – 15 Minutes
Equipment required:	26cm or 30cm Non-Stick Frying Pan Mixing bowl
Serving Size:	2 Pax

Serving Suggestion & Versatility

• Main course

Ingredient Checklist

Preparation	Ingredients
Seared salmon	2 portions seared salmon (+/- 200g per portion) 2 tbsp corn oil Salt & pepper to taste
Macerated tomatoes	200g diced tomatoes 50g blanched corn kernels 15g sliced garlic cloves 10g toasted pine nuts 3g sliced daun sup Juice and zest from half a lemon Olive oil Salt & Pepper

 

Method

Step 1: Macerated tomatoes

• Place the diced tomatoes and blanched corn kernels into a mixing bowl.
• Heat up a pan with olive oil over medium heat and cook the sliced garlic cloves until light brown.
• Combine the fried garlic and oil with the tomatoes and corn.
• Add in the zest and juice from half a lemon and season with salt and pepper.
• Add in the sliced daun sup.
• Mix everything will and allow to marinate for 15 minutes.

Step 2: Seared salmon

• Heat up a pan with corn oil over high heat.
• Pat the salmon dry with a kitchen towel and season with salt and pepper.
• Sear the salmon skin side down and turn down the heat to medium.
• Cook for 4 minutes, and turn over to cook for another 4 minutes.
• Remove from the pan and allow to rest.

Step 3: Plating

• Spoon the marinated tomatoes on to a serving plate.
• Place the cooked salmon on top and garnish with coriander.