Seared Ōra King Salmon with Piperade
A tasty straight forward recipe by Shane Osborn.
2
2 x 150g Ōra King Salmon
1 Tablespoon Olive Oil
Salt and Pepper
4 x Choi Sum (Boil until tender)
1 Onion (Peeled, Cut in Half) Thinly Sliced
2 Tablespoon Olive Oil
1 Red Pepper
1 Yellow Pepper
2 Clove Garlic (Chopped)
Sprinkle of Fresh or Dried Herbs (e.g. Basil, Thyme or Rosemary)
Salt and Pepper
2 Tablespoons Red or White Wine Vinegar
1 Tablespoon White Sugar
On a medium heat, place a heavy based pan with a lid on, add the oil followed by sliced onions, peppers, garlic, herbs, salt and pepper.
Reduce the heat and cook with the lid on until al dente, remove the lid, add the tomatoes, vinegar, sugar, and reduce slowly until most of the water has evaporated, vegetables have softened and the sauce thickens.
Heat a non stick pan on a high heat, season the salmon well, add the oil to the pan followed by the salmon, cook on all sides for approx 4-6 minutes.
Spoon the Piperade onto the middle of a plate, top with the salmon then finish with Choi Sum.
A tasty straight forward recipe by Shane Osborn.