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We promise this seafood dish will be a hit!

Soy seared salmon with crispy skin, nashi pear salsa, crispy fried ginger, and cucumber ribbons served with sweet soy sauce.

Curing marinade

Ingredients

  • 9 tbsp soy sauce
  • 6 tbsp sugar
  • 1 knob ginger (8 pieces, thinly sliced)
  • Juice from half a lemon
  • 1 tsp salt

Method

  1. Mix the marinade ingredients together and warm in a pan to dissolve the sugar, then let cool.

Nashi pear salsa

Ingredients

  • Half a pear
  • Golden shallots
  • 2 sprigs of chives
  • 1 tsp lemon juice

Method

  1. Julienne the pear, and finely chop the golden shallots and chives.
  2. In a small bowl add lemon juice to ingredients and place in the fridge.

Cucumber ribbons

Ingredients

  • Baby cucumber

Method

  1. Remove the cucumber skin and, using a peeler, slice the cucumber lengthways into long, thin ribbons.

Crispy fried ginger

Ingredients

  • Ginger slices from marinade
  • 50g flour
  • Oil

Method

  1. Remove the ginger from the marinade, dip in flour, and fry in a small pan on high heat for 20 seconds.
  2. Place the fried ginger on paper and allow oil to drain.

Soy seared salmon

Ingredients

  • 150g salmon fillet
  • 100ml vegetable oil
  • 100g sesame seeds
  • 50g flour
  • 100g sesame seeds
  • Curing marinade

Method

  1. Preheat oven to 180 degrees celsius.
  2. Fillet the salmon and put it inside a vac pack.
  3. Cure the salmon with marinade and refrigerate on top of ice water.
  4. Clean the salmon skin, lay it on a small tray with silicon paper and cook in the oven for 20 minutes.
  5. Put sesame seeds on a tray.
  6. In a small non stick pan, heat the oil.
  7. Remove salmon from marinade (do not discard) and dry completely, then sear it in the hot pan for 10 seconds on each side.
  8. Place the salmon on the sesame seeds, cling wrap it twice, then slice into 1 cm portions. Discard cling wrap.

Sweet soya sauce

  • Curing marinade

METHOD

  1. Place the curing marinade prepared earlier in a small pot over medium heat until it gets sticky
  2. Transfer the marinade into a small squeezy bottle and chill it in the fridge

To serve

Pour sauce around a plate using a circular motion. Using a mould, place the nashi salsa in the middle of the plate, add the cucumber ribbons around the salsa, then add the salmon portions. Garnish with the salmon skin, add the crispy fried ginger and chives on top. Enjoy!


 

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