Salmon Fillets with Eastern Salad

Salty, sweet and sour in a brilliant dressing.

INGREDIENTS

80g bean sprouts
2 tbsp sesame seeds, roasted
a few sprigs of fresh dill
coconut oil for cooking (optional)
6 salmon fillets with skin; 200g each
freshly ground pepper
sea salt

For the dressing:

2 limes
2 tbsp prune sauce
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp mild soy sauce
freshly ground pepper
salt

METHOD

For the dressing, mix the lime juice and grated lime peel with the other ingredients until combined. Season to taste with pepper and salt.

Mix the bean sprouts with 1 tablespoon of sesame seeds and the coriander. Add a few tablespoons of the dressing.

Heat the grill pan. Warm the coconut oil and cook the salmon, skin side first, for 2 to 3 minutes until the skin comes loose and is crispy. Grill the other side until the salmon is almost done in the centre, but is still slightly pink. Remove from the pan and rest for a few minutes. Serve with the bean sprout salad and dressing. Season with extra pepper and sea salt. Garnish with a few sprigs of fresh dill.