Salmon with sweet and sour seasonal vegetables
Here is a beautiful dish for salmon.
2 pieces of salmon fillet
4 tbsp extra virgin olive oil
1 small aubergine, diced
2 garlic cloves thinly sliced
1 fat thumb fresh ginger trimmed but not peeled, cut into matchsticks
1 red pepper cut into bite size pieces
1 yellow pepper cut into bite size pieces
125ml white wine vinegar
150ml vegetable or chicken stock
1 carrot cut into ribbons
2 tbsp sweet chilli sauce
1-2 tsp lime juice
Small handful of dill roughy chopped
Lime wedge to serve
Sea salt and freshly ground black pepper
- Preheat the oven to 190 degrees C / 350 / Gas 4. Give the salmon a quick rinse in cold water and then place on some kitchen roll and pat dry.
- In a large frying pan add 2 table spoons of olive oil. Allow to heat until smoking, then add the aubergine. You may want to add a dash more oil, as the aubergine should be frying rather than sticking.
- Add the garlic and ginger. Once you can really smell the ginger and garlic, add the white wine vinegar, followed a minute later by the stock. Leave on a high heat to simmer, uncovered until it reaches a saucy consistency.
- Meanwhile, put a frying pan on a high heat to warm up ready for the salmon. Season the fillets generously with salt and pepper. Pour the remaining 2 tablespoons of extra virgin olive oil into the pan. The oil should move around very freely and start to smoke. Place the salmon pieces in the oil, skin side down, and give them a quick press with a palette knife to get the skin flat against the surface of the pan. When the fish begins to brown along the edges of the skin, move the pan into the preheated oven for 8 minutes.
- Add the carrot ribbons to the vegetables, then add the sweet chilli sauce and salt and pepper, to taste, and give it a good stir. Take off the heat once the carrots have softened.
- Take the salmon out of the oven and transfer to warm plates. Tip all the vegetables into the ex-salmon pan and stir, watching them sizzle while the liquid reduces. Add the lime juice and dill to the vegetables. Adjust the lime if necessary. Serve the vegetables with the salmon and a wedge of lime. Scatter with the last of the dill leaves.