- 250g Salmon Fillet Atlantic
- 125g French Spinach
- 15g Unsalted Butter Roll 250g
- 10g Powdered Sugar (To be added by you)
- 30ml Cooking Oil (To be added by you)
- 30ml Kecap Manis (To be added by you)
- 20g Black Sesame (To be added by you)
- 30ml Light Soy Sauce (To be added by you)
- 2piece Garlic Clove, Minced (To be added by you)
- 30ml Cashew nuts (To be added by you)
1. Pad the salmon dry with a paper towel and crust the skin side with black sesame. Ensure that the sesame is spread evenly.
2. Heat a pan over medium fire with olive oil until it starts to smoke lightly.
3. Cook the salmon crust side down until crispy. Flip the salmon and cook until the salmon is medium in the middle. Take out of the pan and let it rest for a few minutes.
4. In another pan, heat olive oil and sweat the garlic in the olive oil. Add the butter and the spinach, season with salt and pepper. Sautee until the spinach has wilted and released all its juices.
5. Spray the light soy sauce over the sesame crust of the salmon and follow up a thin layer of powdered sugar and caramelize with a blow torch (or upside down in the pan) over a low fire without burning it.
6. Serve the salmon with the spinach, cashew nuts and garnish with kecap manis.