Yield: 4 servings
|2 \N||275 g fresh salmon; tail fillets from|
|\N \N||; large fish with|
|\N \N||; skin left on|
|1 tablespoon||Olive oil|
|1 \N||1 inch piece fresh root ginger|
|1 small||Clov garlic; crushed|
|1 teaspoon||Red Thai paste|
|1 small||Orange; juice and rind of|
|1 \N||300 millilit fat creme fraich|
Cut each fillet in half lengthways, brush flesh side with oil and season.
Using a potato peeler, peel the ginger and cut into "needle" thin strips lengthways, soften in the oil in a small pan, add the garlic, stir well and cook gently for 10 minutes.
Remove the rind from the orange using a zester, squeeze out the juice. Add the Thai paste to the ginger and garlic mixture, stir well and then add the orange juice and zest and lastly the creme fraiche. Bring to the boil, simmer for 2-3 minutes, add salt to taste, if necessary boil further to reduce to a creamy consistency and serve separately.
Heat a large non stick ridged grill pan. Brush fillets with oil and season.
Put the salmon flesh side down on to the hot grill pan and cook for 30-45 seconds, turn on to the skin side and continue cooking for about 3-4½ minutes (about 3 ½-5 minutes total), according to the thickness of the salmon (if you like your fish barely cooked do not be tempted to leave it longer as you can always return it to the pan but there is nothing you can do if it is overcooked) and watch it like a hawk. Pour a little sauce on to the plate when serving, lie the fillets of salmon on one side of it then serve the rest of the sauce separately.
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Carlton Food Network
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