Grilled Maple Salmon with Ginger Granita

Ingredients:

Granita

• 2 cups(500 ml) water
• 2/3 cup (167 g) sugar
• 3 tbsp (50 g) fresh ginger, grated

Salad

• Mesclun or other salad greens
• Extra virgin olive oil
• Fleur de sel or Maldon salt
• Roasted sesame seeds

Maple Salmon

• Skinless salmon filet, cut into 3 oz (90 g) pieces
• Salt and pepper
• Canola oil
• Maple syrup

Method:

1. Granita: Combine ingredients in a saucepan and bring to a boil. Remove from heat immediately and let cool for 15 minutes. Pour through a fine sieve into a pan and freeze for about 4 hours. Once frozen, scrape with a fork to lighten texture and serve in chilled cups. Keep in freezer until ready to serve.
2. Salad: Just before serving, toss ingredients together.
3. Maple salmon: Salt and pepper the salmon. Heat oil in a nonstick pan until very hot. Place salmon in pan. Halfway through cooking time, add maple syrup and turn fish over. Reduce heat and simmer until syrup thickens.
4. Serve the salmon and sauce on a large plate, with the salad at the top left. Just before serving, take the granita out of the freezer and add it to the plate.

Preparation time

15 minutes

Cooking time

15 minutes

Servings

Serves 4

Chef's tip