Grilled Salmon, Chinese Leaf Salad with Avocado & Poached Eggs topped with Potato Swirls

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January 3, 2016 by marksetchfield

Serves 2, prep time 45 minutes, cooking time 30 minutes


1 tbsp of oil
1 large fresh salmon fillet

2 tbs of oyster sauce
1 tsp of all-purpose seasoning
1/2 tsp of garlic paste
1/2 tsp of rock salt

2 handfuls of Chinese leaf sliced
1 handful of red lettuce sliced
1/2 small red pepper diced
8 cherry tomatoes halved
1/2 a small tin of mandarin segments

1 handful of chopped coriander stalks 
2 tsp of sesame oil
1 tsp of rock salt
1 ripe avocado
Juice of a lime

4 medium new potatoes
4 cups of vegetable oil
1 tsp of salt

2 Arabic flatbreads
Handful of coriander leaves
2 soft poached eggsunnamed-2.jpg
Rinse and dry the salmon fillet, sprinkle with all-purpose seasoning then coat with half the oyster sauce and chill in the fridge for 20 minutes. Then in a griddle pan heat the oil over a medium heat then add the fillet. Add the garlic paste, season and cook for 5 minutes then turn and continue to cook until the salmon is dark pink. Remove from the heat and with a fork break up the fillet and add the remainder of the oyster sauce and leave to stand.
unnamed-1.jpgFOR THE SALAD
Place the salad ingredients in a large bowl and season, add the sesame oil and coriander stalks. Using your hands mix all the ingredients together and chill in the fridge. Cut the avocado in half remove the stone and using a spoon scoop out the contents into a bowl. Add the juice of a lime season and mash into a smooth paste.

Heat four cups of oil in a small wok or pan. Then with a vegetable cutter prepare the potatoes, rinse in cold water to remove some of the starch. Then dry off the excess water with some kitchen towels. (I just got a new gadget this Christmas that cuts vegetables into fancy swirls)Alternatively, you can grate the potatoes. When the oil is hot, add the potatoes a handful at a time. With a mesh spoon keep the potatoes moving in the oil, so the don’t stick, cook until golden brown. Remove from the heat and place on some kitchen towel to soak up the excess oil then sprinkle with salt.
unnamed-3.jpgTO SERVE
Boil some water to boil in a pan. Add eggs to poaching pouches and lower into the boiling water, cook for 4 minutes then turn off the heat and leave to stand. Heat the Arabic bread in a microwave for a minute, roughly fold and place on a plate. Spoon over a layer of avocado, add some salad, tomatoes, mandarin slices, tomatoes and then salmon and keep layering. Add the poached eggs and top with the potato swirls. Finally, top with coriander leaves and serve.GMS_THE_MENU_RETURN


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