Pan fried salmon, with a stir fry of shiitake mushrooms, mangetout and beansprouts served with sweet and sour lime segments.
Preheat oven to 180'C.
Heat a frying pan until hot and add a splash of sunflower oil. Season the salmon with salt and pepper on both sides. Lower the heat to a medium and add the salmon to the pan skin side down. Cook for around 3 minutes until you have a crispy skin. Turn and colour on each side. Transfer to the oven for 4 minutes. Allow the salmon to rest before serving.
Cut the mangetout lengthways into thin strips. Remove the stalk from the mushroom and thinly slice. Peel and slice the shallots. Peel and finely dice the garlic. Add all of the ingredients to a hot wok and stir fry in sunflower oil for around 5 minutes. Remove from the heat then add the sesame seeds and sesame oil. Season with the soy sauce.
Remove the pith from the limes and then remove the segments. Bring the sugar and water to the boil then pour over the lime segments. Leave to macerate for a few minutes.
Place the stir fry in the centre of a plate. Place the salmon on top. Dot the lime segments around and drizzle on some of the lime syrup.
«Never cook a stir fry in sesame oil as it burns at a very high temperature. Sesame oil should be used to finish the stir fry for its nutty flavour.»