Salmon with Crisp Skin on Leek Bed
ready in 1 hr 5 min.
- For the medley
- ½ inch fresh ginger (finely chopped)
- 1 clove garlic cloves (finely chopped)
- Wheat germ oil
- 2 Leeks (quartered lengthways)
- ⅜ cup vegetable stock
- light soy sauce
- Rice vinegar
Fry the ginger and garlic in hot oil. Add the individual layers of the leek, fry for a few minutes then quench with the stock. Cover and braise on a medium heat for 3-4 min. Season with soy sauce, rice vinegar and ground black pepper.
Mix together the palm sugar and the soy sauce. Fry the fish skin-side down in hot oil. Turn, reduce the heat and allow to cook through. Brush with the sugar mixture.
Arrange the leek medley on plate and place a piece on salmon on top. Serve garnished with caramelised onions if desired.