Salmon Ahoy
A beautifully seared Atlantic salmon fillet served with mesclun greens, shaved fennel, radish, tomato-feta salsa, baba ganoush, and a citrusy lemon dressing. Refreshing, nutrient-dense, and perfect for lunch, dinner, or a sophisticated brunch.
Equipment
- 1 Non-stick Pan Or cast-iron pan for a better sear
- 1 Oven Preheated to 180°C for finishing
- 1 Spatula To press and flip the salmon
- 1 Mandoline Slicer For delicately shaving fennel & radish
Ingredients
- 170 g Atlantic Salmon Fillet Skin-on, fresh
- 45 g Tomato Olive & Feta Salsa Chopped tomatoes, olives, and crumbled feta
- 40 g Fresh Lemon Cut into wedges
- 50 g Baba Ganoush Store-bought or homemade
- 35 g Mesclun Salad Mix Washed and dried
- 10 ml Lemon Dressing Light vinaigrette style
- 2 pcs Salt (Maldon Flakes) For finishing
- 10 g Butter Replacement Low-fat type
- 5 ml Lemon Juice Freshly squeezed
- 10 g Fennel (Shaved) Use mandoline
- 5 g Radish (Sliced) Red radish, thinly sliced
- 10 g Corn Oil For searing
Instructions
- Pat dry the 170g salmon fillet and season lightly with salt.
- Cut fresh lemon into wedges for serving and reserve some for basting.
- Heat a non-stick or cast-iron pan with 10g corn oil over medium-high heat. Place salmon skin-side down and sear for 3 minutes, moderating heat to prevent burning.
- Flip salmon and transfer to a preheated oven at 180°C. Bake for 5-7 minutes, depending on thickness and desired doneness.
- While salmon cooks, toss 35g mesclun salad mix with 10ml lemon dressing. Layer with 10g shaved fennel and 5g sliced radish on a plate.
- In the last minute of salmon cooking, add 10g butter replacement and 5ml lemon juice to the pan. When butter foams, tilt pan and baste salmon skin-side with a spoon for a glossy finish.
- Plate salmon on top of the salad. Add 50g baba ganoush and 45g tomato-feta salsa. Garnish with a lemon wedge and a pinch of Maldon salt.
Notes
- For 2 servings, adjust ingredients as follows: Atlantic Salmon Fillet (340g), Tomato Olive & Feta Salsa (90g), Fresh Lemon (80g), Baba Ganoush (100g), Mesclun Salad Mix (70g), Lemon Dressing (20ml), Maldon Salt (4 pieces), Butter Replacement (20g), Lemon Juice (10ml), Fennel (20g), Radish (10g), Corn Oil (20g).
- Chef’s Tips: Dry salmon skin thoroughly and press lightly with a spatula during searing to prevent curling. Use a mandoline for delicate fennel and radish slices. Balance each bite with crunchy salad, rich salmon, smoky baba ganoush, and acidic lemon.
- Serving Ideas: Garnish with microgreens or edible flowers for elegance. Serve over quinoa for a grain boost or use smoked salmon for a no-cook variation.
- Beverage Pairings: Pair with Sauvignon Blanc, dry rosé, or cucumber-mint sparkling water.
- Storage Tips: Store salmon at 0–2°C and use within 24–48 hours. Baba ganoush keeps for 5 days in an airtight container. Greens and radishes should be used within 2–3 days for freshness.