Pan fried Salmon with Ginger, Nori and Hoisin Glaze (serves 4)
4 salmon fillets, about 5-6 oz each skin removed,
2tblsp hoisin sauce,
2tsp ground nori, mixed to a paste with a little lime juice or water,
1 sheet of nori equals 2 teaspoons,
knob of ginger, peeled and sliced finely,
knob of butter
and freshly ground red pepper & salt.
Heat the olive oil in a large frying pan until moderately hot.
Gently place the salmon in the pan and fry for about 4mins before turning to cook on the other side. If the salmon sticks to the pan, lower the heat and fry for an extra minute or so. The salmon will release itself from the pan when it has started to cook.
Meanwhile stir the hoisin into the nori paste. Using a fish slice, turn the salmon over and add the nori/hoisin paste, ginger, butter, salt & pepper to the pan. Cook for 30 seconds to cook the ginger then baste the salmon and lower the heat.
Cook another 3 to 4 minutes at reduced heat until done. The salmon will flake easily when cooked.
Remove from the heat and serve on top of the champ.