Charred Salmon served with Caesar Dressed Baby Gems & Kimchi Slaw
Serves 4 // Medium / Preparation Time: 30 minutes
Ingredients:
4 salmon fillets
12g dill
½ lemon
40ml olive oil
pinch of salt & pepper
For the salad:
400g baby gem lettuce
80ml Caesar dressing
20g fried onions
20g cheese
For the kimchi slaw:
300g dry coleslaw mix
1 ½ tsp kimchi spice mix
1 tbsp olive oil
Method:
To make the kimchi, combine the dry coleslaw mix, spice mix and oil. Add the mixture to an airtight jar.
Fill the jar halfway with water and then place the lid on.
Leave the kimchi to ferment at room temperature for 1-3 days.
Marinade the salmon fillets in lemon zest, seasoning and chopped dill.
Brush with oil and griddle or barbecue the salmon for 10/15 minutes depending on the thickness of the fillet.
For the salad: Wash and chop the baby gem lettuce.
Dress with the caesar dressing and top with grated cheese and fried onions.
Place the griddle salmon, baby gems and kimchi on a plate, garnish with some lemon and serve!
