Honey & soy glazed salmon with cucumber spaghetti salad & poppy seed dressing – Dianne Bibby

Dianne Bibby's Honey & soy glazed salmon with cucumber spaghetti salad & poppy seed dressing

Dianne Bibby’s Honey & soy glazed salmon
with cucumber spaghetti salad & poppy seed dressing

Serves 4

For the cucumber spaghetti salad
1/2 cucumber, either finely julienned or spaghetti stripped
1 small sweet red pepper, cut into tiny jewel sized pieces
2 scallions, finely diced
several pink radishes, cut into wafer-thin rounds

Dressing
1 tablespoon avocado oil or ground nut oil
1 teaspoon sesame seed oil
1 tabespoon rice wine vinegar
1/2 teaspoon castor sugar
1/2 teaspoon poppy seeds
1/2 teaspoon black sesame seeds
salt and pepper, to taste

For the salmon
4 x 125g salmon portions
1/2 teaspoon ground coriander
a pinch of chilli flakes
zest of 1 lime
2 teaspoons honey
2 tablespoons light soy sauce
juice of 1 lime
sea salt flakes
micro herbs, to finish

For the salad, whisk all the dressing ingredients together until combined. Place all the prepared salad ingredients in a bowl and pour over the dressing. Toss lightly and set aside while you prepare the salmon.

Heat a pan until hot. Do not add oil to the pan as it will smoke and burn. Rather, drizzle the fish with a little flavourless nut or olive oil. Season on both sides with coriander, chilli, lime zest and sea salt flakes. Once the pan is hot, place the salmon skin side down in the pan and cook 3-4 minutes. Turn over and continue to cook until the pink flesh is opaque or done to your liking.

Drizzle with the honey, soy sauce and lime juice. Turn the salmon over so that the glaze coats the fish on all sides. Remove from the pan, cover with foil and allow to rest for a minute or two. Divide the cucumber salad between four plates, place the salmon fillet on top and finish with a handful of colourful micro-herbs.

Michael’s wine recommendation – CLICK HERE

Mulderbosch Faithful Hound White 2013

Mulderbosch Faithful Hound White 2013

Dianne Bibby

Dianne Bibby

Dianne Bibby is a former fashion designer, turned food enthusiast and avid cook. At 36 she hung up her fashionable hat, tied on her kitchen apron and started on a new culinary journey.

Her kitchen is a creative gathering place where meals are shared with family and friends, celebrating life and nurturing our connectivity. For Dianne food is relational and pivotal to the way in which she expresses love, care and hospitality. Currently she spends most of her time developing recipes and teaching group cooking classes.

Says Dianne, “My food philosophy is relatively uncomplicated with inspiration being drawn from diverse global food trends and seasonal produce. My recipes are not exclusively tied to any particular food preference but rather an exploration of all foods that are vibrant and fresh.”

Dianne hopes that you will be motivated and inspired to try something new, making the time you spend in the kitchen deeply satisfying and rewarding.

She’d love to hear from you – CLICK HERE

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February 11th, 2015|Categories: Recipes|Tags: , , |