2 tbsp olive oil
2 x 300 g salmon fillets, skin on
Salt to season
Pulp of 4 granadillas
A bunch of mint, finely chopped
Heat the oil in a fish pan until the pan is very hot. Place the fillets of salmon in the pan, flesh side down, and sear for a few minutes before turning them onto the skin. Cook for a few minutes more, about 7 minutes in total, season with salt and remove from the heat.
Scrape the pulp from the granadillas onto the salmon and top with the mint.
Serve warm or at room temperature with a steamed potato and avocado pear or for a carb free option, just with a fresh, green salad.
Michael’s wine recommendation – CLICK HERE
Sophia Lindop is a well known Cape Town Chef, Caterer, Cookery teacher, Food Writer, Food Stylist and Photographer. Having performed the feat of publishing two books in the second half of the year, Cape Town Flavours and Traditions and Season’s Bounty, Sophia has forged ahead and prepared a third book which will be published early in the new year.
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Cape Town Flavours and Traditions and Season’s Bounty are available from book shops. Click here if you would like to buy Sophia Lindop’s books online