Spiced Salmon with Pumpkin and Red Pepper Coulis

Ingredients
120g salmon fillet (with skin on)
30g spinach
100g pumpkin (seeded and roasted in the oven until golden brown)
3 cherry tomatoes (seeded)
10g Cajun spice
5g shallots
5g garlic
Dill for garnishing
Salt and pepper to taste
Olive oil
Coulis
1 tablespoon shredded ginger
1 large onion
2 red capsicums or peppers (roasted, peeled and seeded)
20ml white vinegar
20ml red wine vinegar (optional)
50g sugar

Methods
To make the coulis, pour about a tablespoon of olive oil and saute the julienned peppers. Add all the other ingredients and cook until it is glazy. Remove from the fire and blend until smooth. Spread on the base of the plate.

In a separate pan, heat about a tablespoon of olive oil and saute the shallots, garlic and spinach with a little seasoning. Add the roasted pumpkin and cook for a minute or two. Put over the sauce spread on the plate.

Heat a little olive oil. Sprinkle Cajun spice on both sides of the salmon and pan sear it until done. Put the salmon onto the vegetables and garnish with dill and pour a little more olive oil onto the plate. Serve.

Thanks to Faridah Begum & Raymond Ooi