Seared Salmon with Star Anise, served on Nashi, Mint, and Coriander Salad

Summer is a-coming. And so is the beach and a flat stomach (hopefully). So begins the health kick. Though, in true Mags style it's bound to be balanced. I never could do a completely restrictive guilt free diet.


Salmon. My old friend. I love salmon, though it's not often I actually get around to eating it. Could have something to do with the weird throat closing in feeling I get when I eat it. I think it's something to do with the oils. Still, I love it so much I choose to ignore all signs of allergic reactions and soldier on. Anyway, if it was something to worry about I'd know about it by now... right?


Here the richness of the salmon is tastily paired with a fresh-but-not-too-sweet nashi salad, with crunch in crispy noodles, and mint and coriander to liven it all up.


Seared Salmon with Nashi, Mint, and Coriander Salad 
(serves 2)


1t peppercorns, crushed
1 star anise, crushed
1T soy sauce
1T honey
300g fillet of skin on Salmon, halved lengthwise
1 nashi pear, quartered and sliced thinly
1/2 avocado, in bite sized chunks
1/2 a big red chilli, seeds removed if you can't handle the heat, sliced thinly
1/4 red onion, sliced thinly
1 spring onion, sliced thinly
2T roughly chopped mint leaves
2T roughly chopped coriander leaves
1 small handful of those crispy noodle thingys which you put in salads (I don't know what they're called!)
1T soy sauce
1T mirin
1t brown sugar
1t sesame oil


Turn your oven up to 180C. Meanwhile, chop up all your ingredients. 


Combine the peppercorns, star anise, 1T soy sauce, and honey in a small pan and bring briefly to the boil. Add enough water to make a glaze.


Get a pan on the heat with a splash of oil, and bring up to a high heat. Pop your salmon in, skin side down, and let it go for about a minute to get nice and crispy. Brush liberally with the glaze. Pop in the hot oven and set the timer for 5 mins.


Meanwhile, toss your nashi, avocado, chilli, red onion, spring onion, mint and coriander together. In a small bowl combine the other 1T soy sauce, mirin, brown sugar and sesame oil. Pop in the microwave for a minute and stir to melt the sugar. Drizzle over the salad and toss together. 


Check the salmon to check whether it's cooked - you're looking for an opaque light pink outside, and slightly rare on the inside. Sneak a peak by using a fork to check between the flakes. 


Once your salmon is just cooked, pull it out of the oven and let it rest while you toss the salad noodley thinys into the salad and dish it out onto your plates. Top with the salmon and a touch more coriander (if you're a herb fiend like me!). Yum