I’m not usually a massive fan of Allegra McEvedy. It’s nothing personal I’m just not hugely excited by her food, it feels to me like its a little bit too hearty to be healthy but not indulgent enough to be really yummy. She also reminds me of a very jolly, sporty schoolgirl at Malory Towers (click here for the uninitiated), someone who’d be good at booming at people, horse-riding and joining clubs.
That said, I do really love the way that Leon looks – gorgeous promotional material/packaging/interiors etc – and I am a huge fan of her Japanese Carrot Salad which I found on the Guardian’s website the other day. As ever, I slightly adapted it to suit what I had hanging around in the fridge.
Roasted salmon with Japanese carrot salad
- 2 super-crisp carrots grated (not those slightly bendy ones you’ve had for a while – they’re good for cooking though so don’t bin them!)
- Thumb sized piece of ginger grated
- 1 chilli chopped finely
- Handful of sugar snap peas chopped in half so they are mouthful-sized
- Couple of tablespoons of unsalted peanuts roughly chopped
- 10 mint leaves
- Handful of fresh coriander finely chopped
- 1 tablespoon of sesame oil
- 3 tablespoons of lime juice
- 1 tablespoon of fish sauce
- Half a teaspoon of granulated sugar
- 2 Salmon fillets
- 1 whole lime
Pop the salmon in an oven dish with a drizzle of sesame oil and a lime cut into quarters. Roast at 200 degrees for about 20 minutes. While the salmon is cooking mix together the grated carrots, ginger, sugar-snaps, chilli, mint and coriander in a bowl. In another little bowl make the salad dressing – mix together the sesame oil lime juice, fish sauce and sugar, whisk until combined and the sugar has dissolved.
When the salmon is cooked, dress the carrot salad and pile onto plates. Top with the salmon fillet and drizzle with a further tiny splash of sesame oil.
It makes a really fresh and sparkly tasting dinner that is super-quick to knock up after work.
It’s probably not such a winner at a boarding school midnight feast though.