Ingredients
Meal Types
Cuisines
Crispy skinned salmon, with soba noodles, bok choy, chilli and lime
6 x 175 g salmon fillets, skin on, pin-boned
9 baby bok choy, halved and outer leaves removed
6 lime halves, to serve
2 tablespoons peanut or vegetable oil
2 tablespoons black or brown mustard seeds
2 garlic cloves, thinly sliced
3 large red chillies, sliced on the diagonal
25g julienned fresh ginger
125g palm sugar, grated
2 teaspoons fish sauce
Juice of 6 limes
To make the chill, lime and palm sugar dressing, heat the oil in a small saucepan until very hot. Add the mustard seeds and cook for 2-3 seconds, or until they begin to pop. Add the garlic and cook until golden and beginning to crisp. Add the chilli and ginger and cook for a further 1-2 minutes. Remove from the heat and add the palm sugar, fish sauce and lime juice, to taste.
Season the salmon skin with salt and freshly ground black pepper. Heat a non-stick frying pan over high heat and add a little oil. Sear the salmon, skin side down, until golden brown. Reduce the heat to medium, turn the salmon over and cook for 3-5 minutes for medium rare.
Blanch the bok choy in a large saucepan of boiling water until tender, then use water to cook soba noodles.
To serve, divide the soba noodles and bok choy among serving plates, top with the salmon and drizzle with the dressing. Serve with the lime halves.