Herbies Spices Recipes
60mL lime juice
1½ tablespoons soft brown sugar
½ long red chilli, deseeded and finely chopped
½ teaspoon grated ginger
1 tablespoon extra virgin olive oil
200g chicory, trimmed and washed
2 tomatoes, deseeded & finely chopped
2 tablespoons coriander leaves
400g salmon fillet, cut in two
Split the vanilla bean lengthways and scrape seeds into a small saucepan and add pod with lime juice and brown sugar. Heat gently and stir until sugar has dissolved.
Take 3 tablespoons of this sauce and combine with chilli, ginger and olive oil for salad dressing.
Cut chicory into 5cm pieces and combine with tomato and coriander leaves. Mix with salad dressing and arrange on plates.
Cook salmon for 3 minutes each side, or until cooked to your liking. It should be quite rare for best flavour.
Place salmon fillet on top of salad and drizzle remaining vanilla sauce on top and serve.