SEARED SALMON

salmon and kabocha 023

This dish looks really impressive and is a great one when you have guests round (Just don’t tell anyone how simple it is!).

INGREDIENTS
200g very fresh salmon (Ideally the salmon should be very fresh as the recipe suggests you leave it raw on the inside. But if you can’t find any super fresh salmon, heat the oil, fry the salmon in the pan and pour over the sauce at the end.)
30g chopped up walnuts
1 spring onion/ leek
Bit of ginger

MARINADE
1 tbsp soy sauce
2 tbsp sake

SAUCE
2 tbsp soy sauce
1 tbsp rice vinegar
2 tbsp yuzu (or lemon juice)
1 tbsp sugar

TO POUR OVER
2 tbsp sesame oil

METHOD

1. Slice salmon fillet diagonally into 1cm wide strips
2. Marinade in soy sauce and sake for 2-3 hours.
3. Just before serving, chop up walnuts, slice spring onions and ginger as finely as you can, scatter over salmon.
4. Mix together soy sauce, rice vinegar, yuzu and sugar and pour over salmon with its topping.
5. Heat sesame oil in small pan until extremely hot (until you see a few whisps of smoke – but not too much otherwise it will burn).
6. On dinner table, pour over boiling hot sesame oil. It should sizzle. This sears the outside of the salmon and leaves the inside raw.

salmon and kabocha 011salmon and kabocha 018

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