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Fillet of organic salmon with raw shaved vegetable and avocado salad with ginger and seasame dressing

Made at Le Caprice | Serves 4

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4 x fillets of organic salmon
1 large carrot
1 red or golden beetroot
1 courgette
½ white cabbage
1 red pepper
3 spring onions

A little oil for cooking (olive, rice bran oil and cold-pressed rapeseed oil are recommended for high temperatures as they are richer in monounsaturated and saturated fatty acids, and are much more stable when heated)

For the garnish

2 ripe avocados
20g sesame seeds, toasted
¼ bunch coriander, leaves removed (optional)

For the ginger, chilli, soy & sesame dressing

50g ginger, grated
1 clove of garlic
2 medium-sized, medium strength red chilli, deseeded and diced
2 limes, zest and juice
50ml soy sauce (gluten free) [NB the Kikkoman Naturally Brewed Tamari Gluten Free Soy Sauce is widely available in supermarkets]
100ml sesame oil
75ml honey

For the dressing, cut the garlic clove in half lengthways and remove the core – which will take out the strong flavour. Crush it into a bowl and add the other ingredients for the dressing. Mix well and keep to one side for when you’re ready to serve.

Using a Japanese mandolin (we recommend the Grunweg Benriner one, available in specialist kitchen stores and online) or, if you don’t have one, a peeler and sharp knife, shave or thinly slice all of the vegetables, except the avocado (you can julienne the carrot with the special blade on the mandolin) and mix together in a large bowl. It looks good if you try to keep them all the same length, say roughly 2.5 inches or 6cm. Add the dressing and leave to one side while you cook the salmon. Put a small amount of oil (as stipulated above) into a large frying pan on a medium heat. When hot, add the salmon fillets and fry until golden brown on both sides – approximately 5 minutes on one side, and 4 on the other. Be careful not to overcook – it’s nice if it’s a little pink in the middle.  Whilst the salmon is cooking, put the sesame seeds into a small non-stick pan and dry fry them – moving them around regularly – on a very low heat until they turn golden brown. Do keep an eye on them, because they can burn very easily.

Just before you’re ready to serve, peel, de-stone and slice the avocado lengthways. Arrange the dressed vegetables onto 4 plates, along with the avocado. Sprinkle with the toasted sesame seeds and put the cooked salmon on top. Garnish with coriander leaves.

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