Special Equipment

1 Fry pan
1 medium sized saucepan

Ingredients

1 Salmon Fillet, approx 250g
1/2 teaspoon of Salt
1/2 teaspoon of Raw Sugar
dash of light Soy Sauce

60g Asparagus
80g Broccoli florets
60g Edamame beans*
20g of Purple cabbage, cut into slithers
Handful of Spinach leaves

1 tablespoon of Vegetable Oil

1 small Avocado, mashed up
3 tablespoons of Kewpie Mayonnaise*
1/2 teaspoon of Wasabi Paste* (increase if more ‘kick’ required)
Black Sesame Seeds for garnishing

Create

Season the Salmon fillet with salt, sugar and a dash of light Soy Sauce.

Blanch the Asparagus, Broccoli florets and Edamame for about 2 mins in boiling water, drain and splash cold water over the vegetables. If Edamame beans were bought in the pod, peel away the pods.

In a fry pan, add half of the vegetable oil and pan fry the Asparagus and the Broccoli until the vegetables are slightly seared. Set aside.

Heat the remaining oil in the fry pan. Sear the Salmon on both sides on high heat and then turn down to low heat and cook for another 5 mins or until cooked.

In a small bowl, mix together the mashed Avocado, Mayonnaise and Wasabi. Mix until a thick consistency is achieved.

On a plate, layout the Spinach leaves and Purple cabbage. Then add the Asparagus, Broccoli and Edamame beans on top. Break up the Salmon and assemble on the bed of greens. Top with the Mayo and a sprinkle of Black Sesame Seeds and serve.

Serves 1

* refer to ‘The Asian Pantry’