Pear Puree & Soy Glazed Salmon

2 large green pears (1 for the glaze, 1 for the slaw)

2 Atlantic salmon fillets, pat dry

¼ cup soy sauce or tamari

2 cloves garlic, minced

1 tbsp freshly grated ginger

2 cups finely shredded red cabbage

Juice of 1/2 lime

To Serve:

Handful fresh coriander leaves

Juice of ½ a lime

Sesame seeds, to serve

To make the glaze, roughly chop 1 pear and blend until smooth.

Transfer the pear purée to a small saucepan and add the soy sauce, garlic, ginger and lime juice. Simmer gently for 5–8 minutes, stirring occasionally, until slightly thickened and glossy. If you prefer a thinner glaze, add water 1 tablespoon at a time until you reach your desired consistency.

Heat a large frying pan over medium–high heat and add 1 tablespoon of oil. Place the salmon fillets into the hot pan and cook for 4–5 minutes on the first side. Turn and cook for a further 1–3 minutes, depending on thickness. During the final minute of cooking, brush generously with the pear glaze and allow it to gently bubble and coat the salmon.

For the slaw, julienne the remaining pear and toss with cabbage, coriander, any remaining glaze and the extra lime juice.

Serve the glazed salmon topped with sesame seeds alongside the fresh pear slaw.

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Pear Puree & Soy Glazed Salmon