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Seared salmon for your festive table

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Sunday Times food editor Hilary Biller cooked up a four course meal within an hour, proving that we do not have to spend hours in the kitchen on Christmas Day.  All recipes are available in the Sunday Times Food Weekly Cookbook which is available nationwide at Exclusive Books for R99.

SEARED SALMON

INGREDIENTS:  1 fresh salmon or salmon trout fillet; Juice of 2 lemons; 125ml (1/2 cup) soy sauce; Brown sugar; Mixed  lettuce leave; Seeds of one pomegranate.

METHOD: Lay the salmon out on a baking tray. Combine lemon juice and soy sauce and pour over fish. Leave to marinate in the fridge for 2 hours turning after an hour. Sprinkle both sides generously with sugar and using a blowtorch to caramelise the sugar. Slice sashimi style and serve with leaves sprinkled with pomegranate seeds.

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