Whatever the season, it is important to avoid high calorie and highly processed foods says Executive Chef Avinash Mohan of The Address Dubai Marina. Here he shares his easy to make comforting and nutrient-filled salmon recipe just for you
Pan Seared Salmon Recipe By Chef Avinash Mohan with Tossed Haricot Verts and Bulgur
Serves: 4 | Preparation time: 15 minutes | Cooking time: 20 minutes
- 4 salmon fillets 220g each with skin on
- zest of 4 lemons
- 100g chopped parsley
- fine sea salt
- 15g freshly ground pepper
- 100g shallot peeled
- 60ml olive oil
- 500g fresh haricot verts or green beans
- 120g bulgur wheat
- 1tsp salt
- hot water
- 30ml honey
- 10gm Dijon mustard
- juice of 1 lemon
- 1 orange segmented
- 8 pieces caper berries
- 20 Kalamata olives, pitted and crushed
- 100ml extra-virgin olive oil
- 100g shallots peeled and chopped
- salt and pepper to taste
- Gently clean the salmon by rinsing it under cold water. Pat it dry with kitchen paper towel and marinate the non skin side with salt, pepper, lemon zest and olive oil and set aside.
- In the meantime blanch the green beans in salted boiling water for two minutes. Remove and plunge immediately in ice cold water to maintain the colour and avoid overcooking of the beans.
- Add 200ml boiling water to the bulgur in a bowl and cover it with a lid and keep closed for 15 minutes .
- Make the sauce by tossing all the ingredients for sauce together in a bowl lightly with a spoon or spatula.
- Add the sauce to the bulgur and mix gently.
- Place a large nonstick pan on the stove-top over medium-high heat and add olive oil. Place the salmon skin side down for five minutes. Gently flip the salmon onto the other side and sear for another three to four minutes.
- On the same pan sear the shallots, which is cut in half until golden brown.
- Serve the salmon placed on top of the haricot verts with Burgul and seared shallots.
- Garnish with caper berries.