Pan-fried salmon with Chinese greens & lemon vodka twist
Don’t know about where you are but it’s been quite a warm Spring here in London. Now, I’m not complaining, simply making a statement of fact. With the warm weather and after our meat feasts in South Africa, we wanted to have some lighter meals so this is a dish K cooked up one afternoon.
Sake is the way forward if you prefer a Japanese style marinade but we have lots of vodka at home (don’t ask why) so K thought to use that for a twist 🙂
What you’ll need
- 2 salmon fillets (skin on)
- 3 stalks spring onions, white section cut into 3cm batons, green section finely sliced
- 2 tbsp extra virgin olive oil
- 1 clove garlic, finely sliced
- 3-4 leaves Chinese cabbage (Chinese leaves) or 2 bunches of pak choy, finely sliced
- 1 tbsp olive oil for frying
- Salt and black pepper
For the marinade
- 4 tbsp light soy sauce
- 4 tbsp lemon flavoured vodka (or normal vodka/ sake)
- 1 tbsp sugar
- 1 tbsp olive oil
- 1 tsp sesame oil
- Combine all the ingredients for the marinade, cover salmon fillets with marinade and refrigerate in a freezer bag for at least 3 hours or overnight if possible. Remove from fridge and allow to return to room temperature before cooking.
- Preheat oven to 150C. Place white sections of the spring onions on a roasting tray, drizzle 1 tbsp of extra virgin olive oil and season with salt and black pepper. Roast spring onions for 10 minutes taking care not to burn them.
- Fry the garlic until slightly coloured then add the Chinese cabbage. Cook on medium heat for 3-4 minutes. Reserve the cooking juices from the cabbage, season with salt and black pepper and keep warm.
- Pan fry the salmon fillets (skin side down) on high heat for 2-3 minutes, ensuring that there is significant colour on the skin. Try touching the salmon skin with your finger to test for crispiness. Turn the fillets, reduce to medium heat and cook for another 2-3 minutes. Remove from heat to rest for 2-3 minutes.
- Plate your cabbage and salmon, then garnish with the finely sliced green and roasted white sections of the spring onions. Drizzle the remaining extra virgin olive oil and some of the cooking juices from the cabbage and season with salt and black pepper.
Yields 2 portions as a light lunch/dinner