6 darnes Salmon
125ml soy sauce
100ml rice vinegar
zest of 1 lime
1 tbsp toasted sesame oil
1 tbsp grated fresh ginger
1 cloves garlic, crushed
1 tsp Chinese five spice
2 tbsp oil for frying
1 tbsp butter
1 tbsp rapeseed oil
1 tbsp toasted sesame seeds
Place the salmon in a shallow wide dish. Mix the marinade ingredients together and pour over the salmon. Ensure it is coated evenly. Cover well with cling film and place in the fridge for 30 minutes.
Meanwhile prepare the vegetables. Cut the leeks into matchsticks. Wash the spinach and rocket.
Place the leeks into a pan over a medium high heat with 2 tbsp water and the butter. Stir to ensure it is coated evenly. Allow to simmer and steam for 5 minutes until softened and most of the water has evaporated. Transfer the leeks to a serving dish and cover.
Place the oil, spinach, rocket and two tbsp water into the pan and cover with a lid on a low heat whilst you cook the salmon.
Place a frying pan on a high heat and pour in two tbsp oil. Place the salmon skin side down for six minutes, turn over and cook for a further four minutes depending on the thickness of the fish.
The leftover marinade can also be transferred to a saucepan and boiled on a high heat then simmered for five minutes to reduce and become syrupy.
Once the greens are wilted sufficiently place them in a serving bowl and sprinkle with the toasted sesame seeds.
Serve the salmon on a bed of leeks with the sauce and greens on the side.