To make the salsa cut the tomato in half remove the seeds flatter and cut into small dice, peel and finely dice the shallot, top and tail the okra and cut into lozenges sweat the shallots in a little olive oil add the okra and soften without colour 3/5 minutes this will release the juices from the okra . Take from heat then add the sweeetcorn and tomato chopped chives and salt and per to taste chill until ready to use.
For the salmon mix all the dry ingredients together cut the salmon into neat squares leaving the skin on. Roll the salmon into the spices and leave in fridge for 10 minutes or until required but no more than an hour.
For the broth peel and chop the shallot and ginger, bash the lemon grass with the back of a knife and cut up to release the flavour. In a little olive oil fry the ginger and shallot to release the flavours add the lemon grass and fry a further 2 minutes then add the carrot and tomato juices and simmer gently for 20 minutes strain off and correct the seasoning.
Fry the salmon in hot orange oil skin side first to crisp turn and fry once ready place on serving plate with the salsa and the broth in a Chinese soup bowl you can fry some fine cut vegetables to crisp and serve as garnish as in picture shown.
Norman Webb
Head Chef Church House
