Seared Norwegian salmon served with fresh granadilla & mint – Sophia Lindop

Sophia Lindop's Seared Norwegian salmon served with fresh granadilla & mint

Sophia Lindop’s Seared Norwegian salmon
served with fresh granadilla & mint

Serves 4

Ingredients
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

Method
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

Winter's Drift Chardonnay 2013

Winter’s Drift Chardonnay 2013

Sophia Lindop Chef, Cookery Teacher Photographer & Food Writer

Sophia Lindop Chef, Cookery Teacher
Photographer & Food Writer

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.

Click here to go to her Facebook page.

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

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November 30th, 2014|Categories: Recipes|Tags: , , |