Nick Alvis at Table 9 by Nick & Scott
‘This dish is simple and flavourful. Sometimes there’s a divide between the type of food that you make for yourself and what a chef would prepare for you in a restaurant. This dish has flavours and ingredients that you don’t use every day, but you can still make it yourself at home, with ingredients you’ll find in any grocery store.’
300g salmon (cut into two pieces)
50g soy sauce
1 clove garlic
1 green chilli
1 large pak choi
1 large bunch of spring onion
1 piece of ginger (fingernail-sized)
1 Remove the salmon from the fridge to come to bring it to room temperature (takes 15-20 minutes).
2 Using a fine grater (microplane is ideal), grate the ginger, garlic and lime zest, keeping them separate.
3 Mix the lime juice, honey and soy together in a bowl and set aside.
4 Finely slice the onions and chilli (seeds removed) into rings. Cut the pak choi into 1cm-thick strips and break the broccoli into small florets.
5 In a hot non-stick pan (large enough to stir fry the vegetables), add a good glug of olive oil and add the salmon; lightly season with salt.
6 After three minutes, and when nicely caramelised, turn the salmon and leave for 30 seconds, then remove. In the same pan add a little more oil, then quickly add the garlic, ginger and chilli, and stir.
7 Toss the pan, then add the pak choi, then broccoli and spring onions. Keep everything moving and keep the pan hot for up to one minute, then add the honey, soy and lime mix and boil.
8 Finally, tear the basil and mix it quickly into the vegetables, Taste and check the seasoning.
9 Spoon the vegetables over the salmon and enjoy.