GF: DF: SF

Serves one

180g salmon fillet

20g dried morel, soaked

50g edamame, cooked

80g pea sprout

80g mushroom shimiji, cooked

100ml extra virgin olive oil

Salt to taste

Chimichurri Sauce:

1/4 cup hot water

2 teaspoons dried oregano

2 teaspoons sea salt

50g flat leaf parsley

50g coriander leaves

6 cloves garlic

1/2 teaspoon chilli flakes

30g red chillies

1 tablespoon lime juice

50ml red wine vinegar

100ml extra virgin olive oil

Salt to taste

To make the sauce combine the hot water, oregano and salt in a small bowl and allow to stand for five minutes to soften. Pulse the parsley, coriander, red chillies, garlic and chilli flakes in a food processor until chopped coarsely (only about ten 1 –second pulses). Add water mixture and vinegar and pulse briefly to combine. Transfer mixture to a medium bowl and slowly whisk in oil until incorporated and mixture is emulsified. This will make more than required for the salad.

To prepare the salmon preheat the oven to 140 degrees and season the salmon on both sides with salt and pepper. Heat a frying pan over a medium heat and drizzle lightly with oil. Sear the salmon on both sides before transferring to a lined tray and placing in the oven to bake for 6minutes. Combine the salad ingredients in a both and toss with extra virgin olive oil and salt. Arrange the salad with the salmon on top and pour over the chimichurri sauce. The remaining chimichurri sauce can be stored in a glass jar in the fridge.