Seared Salmon with Leek and Rye Salad
Raw leeks make a great salad especially when mellowed in dressing. This fresh salad adds bright acidity to rich buttery fish all held together with a hearty amount of cooked rye.
Ingredients
1 cup rye berries
1-2 leeks, cut into long strips or thin half moons and rinsed
2 carrots, peeled and grated
1 lemon, zest and juice
1/2 cup olive oil
10 sprigs parsley, chopped
4 portions salmon, skin on
Method
- In a medium sauce pan, bring salted water to a boil
- Add the rye berries and cook until tender, about 25-35 minutes, then drain
- Combine the cut and rinsed leeks, grated carrot, lemon zest, juice, olive oil, chopped parsley, and cooked rye berries with a big pinch of salt and black pepper
- In a large frying pan, heat a large glug of neutral oil over high heat until just about smoking
- Blot the skin of the salmon dry and then sear, skin side down, until the skin is cooked through, about 5 minutes, turning down the heat to medium
- Flip the fish and cook 1-2 more minutes until the fish is medium rare
- Serve the fish with a big portion of the salad
