METHOD

• Ask your fishmonger to pin bone, fillet and leave skin on

• Leave Salmon in fridge overnight uncovered to dry out slightly

• Place baking paper in bottom of heavy base pan and turn on to a gentle medium heat

• Drizzle Olive Oil on paper

• Season fish both sides and the place in pan, skin side down.

• Allow salmon to cook gently for approx. 8-10mins. When cooked half way through, turn over for 30 secs and rest

• While salmon is cooking, slice the mushrooms, finely slice shallots and roughly chop the coriander, leaving a few leaves aside for garnish.

• Once Salmon is cooked, turn off heat and leave in pan to rest for 1-2mins and then remove from pan, remove paper, and turn heat back on

• Add butter and a good glug of olive oil, and heat it to foaming stage.

• Add mushrooms and saute for 30-60 secs

• Add shallot and cook until soft

• Microplane or grate ginger finely straight into pan (you can use dry ginfer, if you don’t have fresh, but use a ¼ of the quantity

• Add a bit more butter and/or Olive oil if required

• Once sizzling again add coriander, 1tbsp light soy, and 1tbsp rice wine vinegar

• Add squeeze of lemon juice, there is no need to season, as we have added the soy.

• To plate, place salmon on serving plates skin side up and spoon mushroom mixture and juices over the top. Garnish with coriander

• Serve with sautéed boy choy or spinach, a rocket salad or Coleslaw.