Tasmanian salmon comes from one of the purest sea environments on the planet. It's also low in calories and cholesterol, high in protein, and is a rich source of omega-3 essential fatty acids, which makes it the perfect star in this delicious salad served on top of a bed of fresh lettuce leaves.
Cut & wash the lettuce, rough chop the herbs and blend together in a bowl. In another bowl place the spring onions that have been cut in diagonal and the sprigs of coriander leaves and mix well together.
Place the honey, ginger and vinegar into a pot and reduce to a thick consistency. Add the oyster sauce, soy sauce and sherry to the pot and stir. Remove from the heat and let cool a little.
Put olive oil in to a non-stick frying pan over the heat and when nearly smoking lay the salmon pieces skin side up. Once golden brown turn over and cook other side. Leave to drain on kitchen paper. In the same pan place the par boiled cocktail chat potatoes and give them a golden colour. Mound the Salanova lettuce and herbs on to 4 plates. Season salmon with salt and pepper and carefully crumble the fish steaks in to large pieces over the lettuce mound on the plate. On each plate place 4 halves of chats that have been lightly pan-fried around the base of the lettuce. Divide the spring onion and coriander leaves into 4 and heap on top of the salmon. Sprinkle with black sesame seeds and drizzle the spicy honey sauce over the fish and salad leaves.
Tips from the author
This warm salad will serve 4 people as a main meal.
Recipe courtesy of Chef Karl Lester, Melbourne.