PANFRIED SALMON WITH CARAMELISED CHILLI, ESCHALOT AND GARLIC RELISH

METHOD

Step 1

Preheat oven to 200°C.

Step 2

Roast garlic, eschalots, chillies, tomatoes and peppers until soft and caramelised for 40 minutes.

Step 3

Remove and allow to cool.

Step 4

Peel peppers. Place in food processor with other ingredients and pulse until roughly chopped.

Step 5

Check and adjust seasoning if required.

Step 6

Toss all the ingredients together.

Step 7

Season salmon with salt and pepper and drizzle over oil.

Step 8

Place salmon in a cold non-stick frypan, skin side down, and slowly increase heat. Cook for 5 minutes.

Step 9

Turn salmon and cook on other side over medium high heat for 3 minutes until just cooked through.

Step 10

Remove from heat and rest.

Step 11

Serve salmon with relish and salad. Garnish with a slice of lemon.

Ingredients:

• 6 Tassal Salmon portions, skin on
• sea salt and pepper
• to season
• olive oil, for cooking
• relish
  • 50g garlic cloves, peeled
  • 250g eschalots, peeled
  • 150g red chillies, seeded
  • 150g tomatoes
  • 450g red peppers
  • 60g palm sugar
  • 100ml fish sauce
  • 100ml tamarind puree
• salad
  • 15g coriander leaves, picked and washed
  • 15g mint leaves, picked and washed
  • 200g wombok cabbage, finely sliced
  • 200g cucumber, finely julienned
  • 20g lemongrass, white stem, finely sliced
  • 3 limes, sliced