… this has to be one of my favourite easy dinners to prepare… think I eat salmon at home at least once a week…
3 slices of halloumi
2 fresh figs
150gr salmon fillet
1 portobello mushroom (medium-sized)
2 tbsp teriyaki sauce
2 tsp honey
1 tsp garlic
1 tsp ginger
2 tsp sumac
(optional, this one is harder to find… has a bit of a lemon-like taste to it)
Pepper to taste
Wash and de-bone the salmon fillet. Place on a plate and add the teriyaki sauce, honey, garlic, ginger and sumac. Leave aside.
Heat olive oil in a medium pan and fry halloumi slices on a high heat until browned (requires a couple of minutes). Set aside.
Slice portobello mushroom finely. Add more olive oil to the pan and bring to the heat again. Pan fry for approx. 5 minutes.
Wash the rocket leaves and plate these, along with the halloumi and fried portobello mushroom.
Finely slice the two figs and add these to the dish.
Heat olive oil in the pan again and add the salmon skin-side down along with the teriyaki sauce mixture. Fry for approx. 3 minutes and then turn the salmon over and bring the temperature down to a medium heat. Fry for a further 2-3 minutes (depending on the thickness of the fillet). The salmon will change colour when it is cooked… try not to overdo it, you want it to be slightly pink in the middle still.
Add pepper to taste.