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Charred Asian Salmon fillet

Aromatic coconut, coriander, butternut squash and spring onion barley pilaf. Served alongside green beans.


  • 120 g Salmon fillet
  • 10 g Soy sauce
  • 1 g Red chilli
  • 25 g Lime
  • 5 g Mirin
  • 1 g Garlic puree
  • 1 g Ginger
  • 1 g Cracked black pepper
  • 30 g Barley
  • 50 g Light coconut milk
  • 100 g Aromatic stock base
  • 20 g Spring onion
  • 40 g Butternut squash
  • 1 g Coriander
  • 60 g Green beans


  • Start by De seeding and finely slicing the chilli and grating the ginger
  • Weigh out the ginger, chilli, mirin, garlic puree, and combine with the soy sauce, lime juice and grated zest
  • Combine the soy marinade and the salmon fillet ensuring the salmon is covered in the marinade
  • Place the salmon fillet in the in the fridge for 1 hour
  • To make the pilaff firstly peel and de seed one butternut squash and dice the required amount into 1cm dice
  • Steam the butternut squash for 3 minutes until al dente and allow to chill
  • Mix 5g aromatic stock to 125ml hot water
  • Remove the outer layer from 1 spring onion and wash in cold water
  • Dry the onion and slice on the angle and set aside the required amount
  • Weigh the barley and roughly chop the coriander
  • In a pan combine the stock, barley and coconut milk and bring to the boil then allow to simmer
  • Reduce the liquid until the barley is cooked and the sauce has thickened
  • Whilst the barley is cooking weigh out the green beans and cook in boiling water
  • Heat up your chargrill on a stovetop and chargrill your salmon until bar marks are achieved
  • Place the salmon into the oven for a further 8 minutes
  • Once your barley is nearly cooked add the cracked black pepper, coriander, butternut squash and spring onion
  • Continue to cook the mixture until the added ingredients are cooked
  • Remove the salmon from the oven and probe ensuring 75 degrees is reached
  • Place the barley mix, cooked green beans and charred salmon into a bowl and serve
  • Finish with a wedge of lime