RECIPE: Salmon Steak with Asian Vegetables and Tamarind Ginger

RECIPE: Salmon Steak with Asian Vegetables and Tamarind Ginger

16 Jan 2014

Try this healthy recipe from Qatar’s Lenôtre Executive Chef Yannick Tirbois

Serves 4

INGREDIENTS
FOR THE SALMON
720g salmon fillet, skinned
20ml olive oil
4g fresh chives
10g butter
8g salt
1 pinch black pepper
4 slices fresh lemon

FOR THE VEGETABLES
40g onion
2g garlic
200g carrot
120g broccoli
120g snow peas
80g baby asparagus
20ml corn oil
20ml oyster sauce
80ml chicken stock
4g sweet chilli, cut thin lengthways
1 pinch black pepper

FOR THE GLAZE
800ml chicken consommé 
(a clear soup made from stock, can be bought ready-made)
240ml orange juice
120g sugar
80g butter
28g tamarind paste
20g orange peel
20g fresh ginger 

METHOD
FOR THE VEGETABLES
1. Clean, peel and chop all the vegetables into piles of small sticks.
2. In a large frying pan, heat up the oil and stirfry the vegies. Pour in the chicken stock and stir.
3. Add the chilli, oyster sauce and black pepper.
4. Strain the vegies.

FOR THE GLAZE AND SALMON
1. Whisk all the glaze ingredients together in a saucepan and bring to the boil. Boil at medium heat, reduce to three quarters of a cup and set aside.
2. Season the salmon with salt and pepper, then brush with the glaze.
3. In a non-stick pan on medium heat, sear the salmon with the oil.
4. Brush the salmon with more glaze and continue to cook for another four to five minutes.
5. Garnish with fresh lemon.