Caramelised griddled Label Rouge Scottish salmon with crunchy Chinese cabbage
(Serves 4) :
- 500 g skinless Label Rouge Scottish salmon cut in 5mm thick slices
- 15 cl soy sauce
- 1 dstsp runny honey
- 400 g Chinese cabbage
- 5 cl olive oil
- 2 dstsp rice vinegar
- Salt, ground pepper
Preparation : 30 min
Cooking : 5 min
Mix the honey in a bowl with half the olive oil, half the soy sauce and pepper.
Finely chop the Chinese cabbage. Mix in a salad bowl with the remaining olive oil and soy sauce, rice vinegar, salt and pepper. Keep cool.
Insert a cocktail stick into each salmon slice. Season the salmon and cook on the griddle for 1 minute each side or in a non-stick frying pan without fat.
Pour the honey and soy mix over the salmon pieces, leave to caramelise for a few seconds and serve immediately with the crunchy Chinese cabbage salad.