Recipe

1. Trim the salmon into a long rectangular shape and roll in the ground black pepper to coat. Lightly oil then sear on a moderate heat on the BBQ hot plate for around a minute on each side. Remove from the heat and plunge into iced water for a few minutes.
2. Remove from the ice water and pat dry, then roll in the chopped coriander, cover and refrigerate.

For the dressing:

1. Add all the ingredients to a saucepan and bring to the boil. Remove from the heat and cool.
2. To serve, thinly slice the salmon. Place the sliced salmon in the centre of a serving plate on top of a banana leaf, slightly overlapping and drizzle with a little of the citrus dressing.  Top with micro leaves, capsicum and drizzle with balsamic reduction.

This recipe serves 4 people.

Photo: Jason Burgess, courtesy Auckland Seafood School
Recipe: Steve Roberts, Chef, Auckland Seafood School