Seared Salmon


  • 1 salmon or salmon trout fillet
  • juice of 1-2 lemons
  • 125ml (1/2 cup) soy sauce
  • sugar for caramelising
  • mixed mini salad leaves to serve
  • pomegranate seeds to garnish


  1. Lay the salmon out on a baking tray. Combine the lemon juice and soy sauce and pour over the fish.
  2. Leave to marinate in the fridge for 2 hours turning after an hour.
  3. Sprinkle both sides of the salmon with a generous layer of sugar and using a blowtorch caramelise the sugar.
  4. Slice sashimi style and serve with a selection of mini green leaves, pomegranate seeds and a good grinding of black pepper.