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Caramelised griddled Label Rouge Scottish salmon with crunchy Chinese cabbage


(Serves 4):

  • 500 g skinless Label Rouge Scottish salmon cut in 5mm thick slices
  • 15 cl soy sauce
  • 1 dstsp runny honey
  • 400 g Chinese cabbage
  • 5 cl olive oil
  • 2 dstsp rice vinegar
  • Salt, ground pepper


Preparation: 30 min
Cooking: 5 min


Mix the honey in a bowl with half the olive oil, half the soy sauce and pepper.   
Finely chop the Chinese cabbage.  Mix in a salad bowl with the remaining olive oil and soy sauce, rice vinegar, salt and pepper.  Keep cool.
Insert a cocktail stick into each salmon slice.  Season the salmon and cook on the griddle for 1 minute each side or in a non-stick frying pan without fat.   
Pour the honey and soy mix over the salmon pieces, leave to caramelise for a few seconds and serve immediately with the crunchy Chinese cabbage salad.