Recipe Ideas

Seared Salmon & Macerated Tomatoes – Serves 2 Pax

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

PreparationIngredients
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.