September 2005

Chargrilled Salmon With Stir Fried Vegetables

This is a quick and easy recipe that uses all those bits and pieces left in the fridge. It is also quite healthy. The salmon was very lightly drizzled with oil and the seasoned with salt and pepper.

This was then cooked on a ridged griddle pan over a medium to low heat for about four minutes on each side. You don’t really want to over cook it as it starts to go dry and that ruins it.

The vegetables are really what ever you have in the fridge. We used some spring onion cut on an angle into slices. These were put into a hot wok, then a little sliced garlic. Into this we added a few strips of mixed peppers. This was seasoned well before we added some ripped apart lettuce and some bean shoots. If you add a lot of lettuce you will need to add a small sprinkle of sugar.

The vegetables were removed from the heat and a good sprinkle of chopped chives and chopped coriander was added. The vegetables can be served like that or finished with a little sesame oil. The vegetables are piled on a plate, the salmon was added on top and the whole dish was finished with a little heated up crème fraiche with both chives and coriander added.

That is it. If you do not have salmon, maybe try the dish with some fresh tuna loin or even some monkfish if you are feeling a little extravagant.

Enjoy.

Paul Vincent, Head Chef.