Chef Kwanghi Chan

Salmon Summer Salad with Lemon & Dill Dressing

Serves: 2
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

For the salad

* 2 salmon fillets, skin on (about 180g each)
* 1 tbsp olive oil
* ½ fennel bulb, finely shaved
* 4 asparagus spears, shaved into ribbons
* 4 radishes, thinly sliced
* 125g Tenderstem broccoli
* 125g fine green beans, trimmed
* 100g frozen peas
* Salt and freshly ground black pepper

For the Lemon & Dill Dressing

* 2 tbsp extra virgin olive oil
* ½ tsp Dijon mustard
* Juice of ½ lemon
* 1 tbsp fresh dill, roughly chopped
* Salt and freshly ground black pepper

Method

1. Whisk together the extra virgin olive oil, Dijon mustard, lemon juice and dill. Season with salt and black pepper.
2. Place the shaved fennel, asparagus ribbons and sliced radishes into a large bowl.
3. Bring a saucepan of salted water to the boil. Cook the Tenderstem broccoli and green beans for 3–4 minutes. Or just add it in the salmon try last 3 mins baking Drain well and refresh briefly under cold water before adding to the salad.
5. Drizzle olive over salmon, soy, and lemon zest on tray and in oven 180c heat. Cook the salmon for 5-7 minutes until just cooked through.
6. Pour the dressing over the vegetables and gently toss to coat.
7. Divide the salad between two plates and top each with a crispy salmon fillet. Finish with a little extra dill and a squeeze of fresh lemon before serving.

BBQ Char Siu Chicken Skewers with Mango Ranch Sauce & Crunchy Asian Slaw

Sweet, sticky char siu chicken cooked over the BBQ and served with a creamy mango ranch and a fresh, crunchy Asian slaw. An easy summer BBQ recipe that’s packed with flavour.

Serves: 4

Ingredients

Char Siu Chicken

* 700g boneless, skinless chicken thighs, cut into chunks
* Wn2 tbsp hoisin sauce
* 2 tbsp brown sugar
* 1 tbsp Shaoxing wine (or dry sherry)
* 1 tbsp light soy sauce
* 1 tsp sesame oil
* 1 tsp Chinese five spice
* Wooden skewers, soaked in water

Mango Ranch

* 150g Greek yoghurt
* 100g ripe mango, diced
* 2 tbsp mayonnaise
* 1 clove garlic, grated
* Juice of ½ lime
* 1 tsp honey
* Small handful fresh coriander
* Salt and black pepper

Asian Slaw

* 1 carrot, julienned
* ½ cucumber, cut into matchsticks
* 4 spring onions, sliced
* Small handful coriander leaves

Dressing

* 1 tbsp rice vinegar
* 1 tbsp sesame oil
* 1 tbsp light soy sauce

Method

1. In a bowl, mix together the hoisin sauce, brown sugar, Shaoxing wine, soy sauce, sesame oil and Chinese five spice.
2. Add the chicken and coat well. Leave to marinate for at least 20 minutes.
3. Thread the chicken onto the soaked skewers.
4. BBQ over a medium heat for 12–15 minutes, turning every few minutes until the chicken is caramelised and cooked through.
5. While the chicken cooks, blend together the Greek yoghurt, mango, mayonnaise, garlic, lime juice, honey and coriander until smooth. Season with salt and pepper.
6. Toss the carrot, cucumber, spring onions and coriander together. Drizzle over the rice vinegar, sesame oil and soy sauce and mix well.
7. Serve the sticky char siu chicken skewers with the crunchy Asian slaw and plenty of the mango ranch for dipping.