Comments (2)

By admin, December 6, 2009

Pumpkin vine tips © Clare Richards 2009

I must be needing Omega 3 oils at present because I’ve been craving and eating oily fish, and if I’d seen tuna steaks with skin on I would have bought them rather than the salmon.

I have recently discovered the joys of pumpkin vine tips.  Cooked briefly on high heat in a frypan or wok with a bit of olive oil, lid on, and after a minute or so a dash of water too if needed to stop the greens from burning/browning, they are a delightful surprise. A surprise in that I didn’t expect a green to have such a full, nutty flavour.  If, as on these greens, there are baby pumpkins developing then all the better as they provide a lovely crunch.

The ‘hairs’ on the vines do not irritate at all, and instead act as a holder of any flavourings or sauces you use during the cooking, or add at the end.  I love them cooked as above and dressed after with a dash of good tamari or other quality soy sauce.

Tonight I cooked the pumpkin vine tips then dressed them with a squeeze of lime juice and a few drops of sesame oil. I then seared a salmon steak after the greens in a little more olive oil, having rubbed the skin with flaky salt first then cooked it until crispy.  While the salmon steak was cooking skin side down I placed a lid over the pan to help steam the whole of the steak, and lifted it off once cooking the other side so the skin stayed crispy.  Cook the salmon steak until it is to your liking.  I find Atlantic salmon too rich for me if it is rare, so I cook mine until medium to well done.

Atlantic salmon steak with pumpkin vine tips © Clare Richards 2009

I then plated the greens and placed the steak on top, with a serve of chilli sambal and lime to the side.  Try it with any oily fish you can buy in a steak with skin on, and enjoy the robust but easy flavours.