Salmon with Apple Recipe - Great British Chefs

Main
easy
4
45 minutes

PT45M

Andy Waters' salmon with apple recipe produces a dish singing with diverse flavours - tied together by a palm sugar and ginger dressing. You can prepare the apple ahead of time and stop it from browning with a small squeeze of lemon juice, or grate at the last minute.

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Ingredients

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Salmon and green apple salad

1 salmon fillet, 500-600g
2 apples, sliced into matchsticks
60g of mint leaves
30g of coriander leaves
2 green onions, thinly sliced
1 red onion, thinly sliced
120ml of lemon juice
85g of cashew nuts, roasted, unsalted
mixed baby cress
edible flowers
sea salt

Palm sugar dressing

65g of palm sugar, grated
2 tbsp of fish sauce
1 knob of fresh ginger, 2cm in length, finely grated

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Preheat the oven to 120˚C/gas mark 1/2

For the palm sugar dressing, combine all of the ingredients in a small bowl and set aside

65g of palm sugar, grated
2 tbsp of fish sauce
1 knob of fresh ginger, 2cm in length, finely grated
sea salt

Season the salmon with sea salt and place on a non-stick or lined oven tray large enough to lay the fillet out flat. Place in the oven for 60-75 minutes, so the salmon cooks very slowly and maintains its bright red colour

sea salt
1 salmon fillet, 500-600g

Remove from the oven and for presentation, carefully remove any white albumen that has appeared on the surface of the fish. Allow to rest in the fridge for 1-2 minutes

To prepare the salad, combine the apple, onion, mint, coriander, mixed baby cress and lemon juice in a large bowl. Pour in half of the palm sugar dressing and toss to combine

2 apples, sliced into matchsticks
60g of mint leaves
30g of coriander leaves
120ml of lemon juice
1 red onion, thinly sliced
2 green onions, thinly sliced
mixed baby cress

To serve, place the salmon on a large plate and sprinkle over some cashew nuts. Top with the salad and some edible flowers. Drizzle with the remaining palm sugar dressing and serve immediately, in the centre of the table

85g of cashew nuts, roasted, unsalted
edible flowers

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Andy Waters

Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.