From the cookbook Gordon Ramsay’s Healthy Appetite
Serves 4
Ingredients
- 4 lightly smoked salmon fillets, 4-5oz each
- 3 1/2 oz baby spinach leaves, washed and dried
- 8-10 radishes, washed, trimmed, and finely sliced
- Marinade:
- 3 tbsp honey
- 1 tbsp lemon juice
- 2 tbsp light soy sauce
- 1 tsp Dijon mustard
- 1/2 tsp grated gingerroot
- Dressing:
- 1 tbsp grated gingerroot
- 3 tbsp rice wine vinegar
- 2 tbsp light soy sauce
- 2 tbsp sesame oil
- 2-3 tbsp tahini (sesame seed paste)
Directions
- Remove the skin from the salmon and check carefully for pin-bones, pulling out any with kitchen tweezers. Place the fillets side by side in a shallow dish. For the marinade, mix the ingredients together in a bowl, then pour over the salmon to coat. Cover with plastic wrap and let marinate in the refrigerator for 30 minutes to allow the flavors to permeate.
- For the dressing, whisk together all the ingredients in a bowl and set aside.
- Heat the oven to 450°F. Arrange the spinach leaves on individual plates and top with the radish slices.
- Lift the salmon from the marinade and arrange on a lightly oiled baking sheet. Cook in the oven for 4 to 6 minutes until medium rare, basting after 2 minutes. The fish should feel slightly springy when pressed.
- Place a salmon fillet in the middle of each plate and drizzle the ginger and tahini dressing over the salad. Serve with a bottle of Rosemount Diamond Label Sauvignon Blanc.
