Caterer Charmaine Lilje pulls out all the stops for a glamorous New Year’s Eve dinner with friends



  • 6 x 100g Norwegian salmon pieces, skin off
  • salt and pepper, to taste
  • 60ml olive oil
  • 30ml toasted sesame seeds, to serve



  • 100ml lemon juice,
  • freshly squeezed
  • 20ml grated ginger
  • 1 garlic clove, chopped
  • 1 serrano chilli, finely chopped
  • 10 mint leaves
  • handful fresh
  • coriander, chopped
  • handful fresh dill, chopped
  • 300ml olive oil
  • 50ml balsamic vinegar
  • 90ml soy sauce



  • 1 baby fennel bulb, thinly sliced
  • 3 sticks celery, thinly sliced
  • 5 spring onions, thinly sliced
  • 150ml toasted pistachio nuts, chopped
  • 2 small oranges, peeled and segmented
  • 2 small grapefruits, peeled and segmented
  • 1 lemon, peeled, segmented and chopped
  • 1 punnet micro herbs
  • 15 mint leaves, thinly sliced
  • handful fresh dill leaves
  • handful fresh basil leaves
  • handful fresh coriander leaves
  • 30ml sweet chilli sauce
  • 30ml olive oil
  • salt and pepper, to taste


1. To make the salmon: season the salmon well with the salt and pepper. Heat the olive oil in a pan over a medium-high heat. Add the salmon (skinned side up) and sear for 1 minute; you’ll only sear the fish on
one side. Thinly slice the salmon and arrange it with
the seared side up on a plate ready to serve.
2. To make the dressing: combine all the ingredients in a bowl and blend until smooth. Drizzle the dressing over the salmon.
3. To make the salad: combine the vegetables, nuts, citrus fruits and herbs in a bowl,
toss with the olive oil and sweet chilli sauce and season to taste.
4. Arrange the salad on top of the salmon and scatter the sesame seeds over the top.


This recipe serves 6.