Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Roast fries
Preheat the oven to 220°C/200°C fan. Peel the carrots and parsnip. Slice them into fries. Add them to a large baking tray with a drizzle of vegetable oil and a pinch of salt and pepper. Toss in the oil until coated. Place the tray in the oven and roast for 25 min.
2 Prep sides
Meanwhile, add the wasabi(spicy!) to a small bowl with a generous squeeze of lime juice and the sour cream. Season with a pinch of salt. Mix well until smooth. Slice the cucumbers thinly. In a second bowl, combine the cucumbers with the rice vinegar and a pinch of salt (see pro tip). Set aside.
3 Prep salmon
Portion the salmon. Slice each salmon portion into butterflies. Do this by using a sharp knife to make a deep incision along each salmonfillet. The incision should reach the skin of the salmon without slicing through it. Finally, turn the salmon pieces out as though opening a book.
When the root vegetables are done, remove the tray from the oven and sprinkle with the sesame seeds. Toss well until coated. Turn the oven off. Return the tray to the warm oven for 5 min.
5 Fry salmon
Meanwhile, heat a large pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the butterflied salmon and fry for 2 min. Flip and fry for 1-2 min further. Drizzle with the soy sauce and finish with a grind of black pepper.
Chop the fresh coriander. Divide the butterflied salmon and sesame vegetables among plates. Serve the wasabicream and quick pickled cucumbers to the side. Garnish with the chopped fresh coriander.