Method

Begin by making the lemongrass dressing the day before. Place egg, mustard, vinegar, lime juice, chilli and lemongrass in a bowl and whisk. Slowly add the oils until the mix emulsifies and thickens to a sauce consistency. Wrap and allow to infuse overnight. The next day, pass the vinaigrette through muslin. Add chopped coriander and touch of sesame oil. Season to taste.

Blanch the asparagus in hot water. Slice lengthways and into halves. Place into a bowl with the butternut, fennel and radish and dress with the lemongrass and lime dressing.

To make the miso glaze, place all ingredients in a pot and reduce to syrup consistency. Adjust seasoning and cool.

Next, dry the salmon with paper towel and brush with the miso glaze. Sear the salmon on a hot flat top till a good, even caramelisation results. Remove and rest.

To make the almond yoghurt, place the ingredients in a mixing bowl and whip till well mixed and light. Season to taste.

Serve with the salad and a spoonful of almond yoghurt. Garnish with micro sprinklers and grilled lime, and a drizzle of the miso glaze.

Recipe by Grant Cullingworth, executive chef at the Westin Cape Town. Find this dish on the menu at Thirty7, the hotel’s French brasserie-syle restaurant.

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