ONE
By Jamie Oliver
21 mins
Not Too Tricky
serves 2
Recipe From
Ingredients
2 x 130g salmon fillets, skin on, scaled, pin-boned
2 tablespoons sesame seeds
1 bunch of mint (30g)
2 large oranges
extra virgin olive oil
red wine vinegar
1 x 250g packet of cooked mixed grains
2 small carrots
2 heaped teaspoons harissa
Method
- Halve the salmon fillets lengthways, then cut the skin off each piece. Scatter the sesame seeds across a plate, then lay the salmon slices in them to completely coat one side only.
- Pour the excess sesame seeds into a pestle and mortar and pound into a paste. Pick and pound in most of the mint leaves, saving the pretty ones, muddle in the juice of 1 orange and a swig each of extra virgin olive oil and red wine vinegar, then season to perfection.
- Put a 30cm non-stick frying pan on a medium-high heat, add the grains with a good splash of water, and heat through. Once hot, pour in the dressing, toss together well, then remove to a platter or serving bowl.
- Wipe out the pan, return to a medium-high heat, fry the salmon skin for a couple of minutes, until crispy on both sides, then remove.
- Add the salmon, sesame side down, and fry for 3 minutes, then flip for 1 minute on the other side, or until cooked through.
- Meanwhile, wash the carrots and use a speed-peeler to peel them into ribbons. Toss in a drizzle each of extra virgin olive oil and red wine vinegar, season, and add to the grains.
- Peel the remaining orange, finely slice into rounds, divide between your plates and sit the salmon and crispy skin on top.
- Spoon over the harissa, then sprinkle both salmon and grains with the reserved mint, to finish.
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