Seared Salmon Recipe

Inspired by 11th Mile

Time1h

Serves2

Green and yellow beans, sambal vinaigrette, pickled cucumber

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Ingredients

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Salmon

2 pieces Salmon fillets

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Beans

5.29 oz (150 g) Green beans

5.29 oz (150 g) Yellow beans

Sambal Vinaigrette

1 tbs sambal oelek

2 tbs Rice vinegar

1 tbs Aged soy sauce

1 tsp Honey

1 tsp Toasted sesame oil

Pickled Cucumber

1 medium Cucumber

1 tbs White vinegar

1 tsp sugar

1 tsp Celtic sea salt

Method

Preparation

Pickle the Cucumber

Thinly slice the cucumber and mix with white vinegar, sugar, and salt. Let it sit for at least 30 minutes.

Prepare the Sambal Vinaigrette

In a bowl, whisk together sambal oelek, rice vinegar, soy sauce, honey, and sesame oil. Set aside.

Blanch the Beans

Bring a pot of salted water to a boil. Add green and yellow beans and cook for 3-4 minutes until tender-crisp. Drain and rinse under cold water.

Cooking

Sear the Salmon

Heat olive oil in a skillet over medium-high heat. Season salmon fillets with salt and black pepper. Sear the salmon for about 4-5 minutes on each side or until cooked to your liking.

Assemble the Dish

On a plate, arrange the blanched beans, top with seared salmon, drizzle with sambal vinaigrette, and add pickled cucumber on the side.