When shopping for your ingredients, look for seafood with the MSC blue label, to ensure you are helping to protect the ocean environment for future generations.
Prep time
45 mins
Cooking Time
15 mins
Serves
4
Ingredients
- 4 x MSC certified sustainable salmon fillets (look for the MSC blue label)
- 50 ml oyster sauce
- 50 ml fish sauce
- 1 lime, juiced
- 50 ml olive oil
- Sea salt
Horseradish mayonnaise
- 2 free-range egg yolks
- 1 tablespoon Dijon mustard
- 2 ½ tablespoons sherry vinegar
- Salt and pepper
- 300 ml grape seed oil
- 1 tablespoon warm water
- Juice of ½ lemon
- 80 gr grated horseradish
Parsley Salad
- 100 g flat leaf parsley
- 100 g watercress
- 50g coriander
- 20ml extra virgin olive oil
- Juice of ½ lemon
- Salt and pepper
Method
- Prepare the horseradish mayonnaise: In a food processor, blend egg yolks, mustard, vinegar, salt and pepper. While the motor is running, slowly drizzle in the grape seed oil in a thin, steady stream until the mixture thickens and emulsifies. If it gets too thick, add the warm water. Finish with lemon juice and the grated horseradish. Set aside.
- Marinate and skewer the salmon: Cut each salmon fillet into five 8 mm-thick strips. Thread the strips onto skewers, weaving them through two or three times to hold their shape. In a bowl, mix oyster sauce, fish sauce, lime juice and olive oil. Add the skewered salmon and marinate for 5 to 10 minutes
- Grill the salmon skewers: Preheat your grill or teppanyaki plate to its highest setting. Place the salmon on the hot grill and cook for 2 to 3 minutes on one side. Turn and cook for 2 more minutes until just charred and cooked through. Remove and keep warm until serving.
- Prepare the herb salad: Pick the leaves from the parsley, watercress, and coriander, removing all stalks. Place in a bowl and gently toss with olive oil, lemon juice, salt and pepper.
- Serve and enjoy: Place one or two grilled salmon skewers on each plate. Add small spoonfuls of horseradish cream around the salmon. Scatter the herb salad loosely over and around the skewers. Serve immediately while warm.
Top tip for eco-friendly grilling: Choose natural lump charcoal instead of briquettes to cut emissions. Keep the lid closed to save energy and cook your fish more evenly. For more tips please visit our Foodie's Guide.
