- 2 Fillets of salmon or trout (wild is best)
- Sea salt and pepper
- Fresh Lime zest and juice
- I egg
- 200g Melted coconut oil or lite olive oil (or blend of both)
- 1 Small garlic clove
- 2-3 Tbs fresh lime juice
- 1 tsp Sea salt
- 1 Tbs dijon mustard
- 1x Julienned carrot
- Shaved cabbage (however much you want)
- 2x Thinly sliced spring onion
- 1 Tbs Chopped fresh coriander + whole leaves for garnish
- Chopped roasted almonds or sesame seeds
1. Heat a large griddle pan (or any pan will do), med-high, with a drizzle of coconut oil or EVOO. Generously salt the skin of the salmon. Sprinkle a little S&P on the belly along with a 1. tsp of lime rind across the two fillets. Finish with a good squeeze of lime on both. Place salmon skin-down in pan, and pop a lid on.
2. Meanwhile, add all aioli ingredients except oil to a blender (Thermomix or stick blender works well). With motor running, slowly drizzle in oil slowly for 1 minute (or stop and start depending on appliance). Season to taste with extras if needed.
3. Check salmon. For crispy skin, you can carefully pull away the skin now, using tongs and pointed knife. Salt the other side of the skin and place down on pan. Flip salmon to slightly brown on all sides about a minute.
4. Mix in coleslaw ingredients with a couple of Tbs aioli (just wing it), except almonds. Place large mound of slaw on plate and srinkle the almonds and fresh leaves.
5. Add salmon, crispy skin and a wedge of lime. Serve with steamed greens like buk choy, pak choy or Chinese broccoli.