Lime Infused Atlantic Salmon With Asian Salad - cooking recipe

Ingredients

2 atlantic salmon fillets
50 g rocket
100 g bean sprouts
1/2 red onion, finely sliced
2 spring onions, finely sliced
50 g sugar snap peas
sesame seeds
for the marinade
1 garlic clove
1/2 teaspoon ground turmeric
1 sprig fresh rosemary, finely chopped
1/2 tablespoon honey
1 teaspoon coarse grain mustard
1/2 lime, juice of
1 shallot, finely chopped
3 tablespoons lime-infused oil (if you don't have lime infused oil, olive oil with lime zest works well)
for the salad dressing
2 tablespoons sesame oil
1 teaspoon freshly ground ginger
1/2 garlic clove, crushed
1/2 tablespoon honey
1/2 lime, juice of

Preparation

Combine all marinade ingredients in a bowl and stir well.
Place salmon fillets in a shallow dish and cover with marinade.
Rub the marinade gently on to the salmon and allow to rest while preparing the salad (5-10 minutes is more than enough time for the flavours to infuse).
Combine salad ingredients (except sesame seeds) in a large bowl and then place on to the serving plates.
Combine all ingredients for the dressing. Sesame oil can be quite powerful so if the taste is too strong, counter with more honey and lime juice.
Drizzle dressing onto the salad and then sprinkle with sesame seeds.
Place salmon fillets top-side down in a hot non-stick pan. Reduce to a medium heat and cook each side for 3-4 minutes depending on the thickness, turning only once. Salmon is best served rare to medium-rare.
Place Atlantic Salmon with side salad and serve.