Ingredients
Method
1.Bring a medium-sized saucepan of salted water to the boil. Add potatoes and cook for 15 minutes, or until just tender. Drain well.
2.Spray salmon fillets with olive oil and rub both sides with five spice, salt and pepper.
3.Cook salmon skin side down over medium-high heat for about 5 minutes. Turn and cook for a further 4 minutes for medium, or until cooked to your liking.
4.Meanwhile, place warm potatoes in mixing bowl. Add coriander, celery and chives. Drizzle with vinegar, olive oil and sesame oil. Season salad with salt and pepper and toss well to combine.
5.Spoon salad onto plates and serve with salmon.
The cooking time for the fish will vary. The timing in this recipe is for a belly piece of salmon – if you prefer the tail end, cook for 3 minutes skin side down, turn and cook for a further 1 or 2 minutes. Celery leaves are seldom used, although they are edible and have an intense celery taste. If you’d like to add them to this salad, use the inner leaves that are lighter in colour as they are more tender and delicate.
Note