I think for me Easter has always been different to the somewhat traditional religious Easter festivities, you know the Friday fasting, the curried fish, chocolate eggs and Easter Sunday feast….
You see, my father was the station master at Wepener in the Free State for many years and once a year the South African Railways would give its employees and their families a free rail ticket. So every year, my mom, dad, three brothers and me would take the train down to Durbs for our Easter school holidays. It was such an adventure for us because Durban was fun … there was sun + beaches + sand. It was singing on the stages trying our best to win prizes, fighting with my brothers, building sandcastles in the sand with dad, swimming in the ocean with mom and losing ourselves in the summers of our youth.
For the short few days we spent there we lived on ice cream and sandwiches during the day, but at night when we were all sunburnt and after a long soak in a soothing bath, my mom used to make us fresh fish and salad for supper. The fresh salmon salad I made today is a dedication to the happy memories of those Easters past and to my folks for affording us this once a year seaside adventure.
Apart from the salmon and the avocado, I got all the ingredients for the salad out of my garden. Instead of placing the salmon on top of the salad as it is usually served I decided it would be more fun to put the salad on top of the salmon – and I must say I think it looks amazing! It would be unfair for me to dictate the quantities of salad ingredients you should use as this is best left to your own discretion and mood.
I also like my salmon somewhat rare, so I prepared it that way. But the thing that really adds to the overall pop-up-flavour is the rather delicious lime and soya Asian dressing. So here’s to family, Easter, lasting memories and fresh food. Blessed Easter everyone!
- 2 x 200g Fresh salmon steaks
- For salad
- Avocado – sliced into small blocks
- Baby tomatoes – halved and then in three
- Cucumber ribbons – I take my potato peeler and run it over the cucumber
- Spring onions – finely sliced
- Radishes – sliced into thin slices
- Fresh coriander
- Salad dressing
- 50 ml Soya sauce
- Juice of one to two small limes
- 1t Sesame oil (optional)
- 2t Grated ginger
- 1t Fish sauce
- 1T Fresh coriander – chopped
- ½t Chillie flakes
- Fry your salmon for three minutes with the skin side down in a non-stick pan till skin crispy - say about 5 minutes - don’t turn it around and don’t season at this stage and let it stand to rest. The intention is to serve it luke warm not piping hot.
- Chop up all your salad ingredients and make your dressing by mixing everything together.
- Now just place this beautiful cut of fish on a plate. Place the salad on top and put the dressing on the side.
- I don’t add any salt at this stage and leave it to the guests to decide how much salt they need because the dressing is quite salty.