Gordon Ramsay
Gordon rustles up this tasty summer starter in the F Word kitchen
Serves 4
1. Remove the skin from the salmon and check carefully for pin-bones, pulling out any with kitchen tweezers. Place the fillets side by side in a shallow dish. For the marinade, mix the ingredients together in a bowl, then pour over the salmon to coat. Cover with cling film and leave to marinate in the fridge for 30 minutes to allow the flavours to permeate.
2. For the dressing, whisk together all the ingredients in a bowl and set aside.
3. Gently poach the noodles to warm through. Drain and allow to dry thoroughly. Heat a non-stick pan with olive oil. Divide the noodles into four equal portions. Fry the noodles for 1-2 minutes until crispy on one side (use a chef's ring to get them in a nice round shape) then flip over and fry for another minute. Remove from the pan and keep warm.
4. Place the spinach leaves in a bowl and dress very lightly, being careful not to bruise the leaves. Arrange the spinach leaves, stalks facing towards the centre, around the plate. Dress the radish slices lightly and place in a circle on top of the spinach leaves.
5. Pan-fry the fillets (skin side down first) for approximately 2-3 minutes on each side on a low to med heat, being careful the marinade does not burn. The fish should feel slightly springy when pressed.
6. Place a crisp bed of noodles in the middle of each salad plate. Place a salmon fillet on top and drizzle the ginger and tahini dressing over the salad to serve.
©Gordon Ramsay 200[8]. All rights reserved
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