Crisp seared salmon with butterfly prawns, puffed wheat, market greens, warm lime and chilli dressing

Thanks to Scottish Master Chef, Willie Pike, for this sophisticated and tasty salmon recipe which will make any dinner a special one.


  • Salmon fillet scaled, skin on
  1. Cut a portion from the royale and further cut into 3 even pieces.
  2. Heat a nonstick pan with little vegetable or rape seed oil.
  3. Place in salmon skin side down and season with salt.
  4. Gently cook without burning until the fish appears cooked half way through.
  5. Add a little butter to the pan along with a little lemon juice.
  6. Baste the top of the fish and remove from the heat, turn fish over and allow to finish cooking in the residual heat.

Butterfly Prawn

  1. Cut the prawn up the middle from the tail end and cook in tempura batter
  2. Dust with chilli and lime crumb

Puffed wheat

  • 30gms Giant Cous Cous
  • 250mls vegetable stock
  • 5gms Curry powder
  1. Place the cous cous and curry Powder in a pan and season with little salt.
  2. Add the water and bring to the boil.
  3. Simmer for 6 minutes.
  4. Wash off in cold water till cooled and drain.


  • Cut red peppers (pre-cooked in a little oil and keep warm)
  • Pak choi – Cooked in a little vegetable stock
  • Diced cucumber Add to the fish pan when adding the butter and lemon juice

Chilli and Lemongrass Sauce

  • 200gms Caster Sugar
  • 30mls Cider or white wine vinegar
  • 1 Red Chilli (Halved)
  • 2 sticks Chopped Lemongrass
  • 50gms Sliced Ginger (Unpeeled)
  • 10mls Soy Sauce 50gms Tomato ketchup
  • 20mls Lime juice
  • 5gms chopped Coriander
  • 50gms Tomato Concasse
  1. Make a dry caramel with the sugar and add the vinegar.( Do not burn)
  2. Add the Chillies / Lemongrass and Ginger and bring through the boil.
  3. Season with Soy sauce and Tomato Ketchup.
  4. Allow to simmer very gently for 5 minutes and correct seasoning.
  5. Cling film and allow to cool and further infuse.
  6. Pass through strainer.
  7. To finish add a little lime juice, chopped coriander and tomato concasse.


  1. Spoon 3 spoonfuls of the cous cous on the plate.
  2. Spoon around sauce.
  3. Lay salmon on the cous cous
  4. Lay on vegetables
  5. Lay on the prawn
  6. Finish with coriander cress