Japanese Miso Caramel Salmon
Chef MarkIngredients:
Recipe brought to you with the help of our friends at Asian Inspirations
Salmon:
- 200g Fresh Australian salmon, skin on, pin bones removed
- 50ml Vegetable oil
Miso Glaze:
- 50g White miso paste
- 50ml Obento Mirin Seasoning
- 50g Sugar
Togarashi Crackers:
- 1 each Flat pita bread
- 5ml Yeo’s Pure Sesame Oil
- 20ml Olive oil
- 5gm Togarashi seasoning
- Pinch Salt flakes
Sesame Dressing with Yuzu and Wakame:
- 100ml Kewpie Japanese Dressing Roasted Sesame
- 50g Dried wakame
- 50ml Kochi Yuzu juice
Seared Avocado:
- 1 each Ripe avocado (seared with gas blow torch)
Garnish:
- 50ml Kewpie Yuzu flavour mayonnaise
Method:
Miso Glaze:
- Combine miso paste, mirin and sugar into a stainless-steel based pot. Heat on a medium heat until sugar is dissolved. Set aside to keep warm. Heat a seasoned wok or non-stick pan over high heat.
Togarashi Crackers:
- Mix sesame and olive oil together. Split pita bread and drizzle with oil mix, sprinkle with togarashi and sea salt. Bake crackers in a pre-heated oven at 180c for 3-4 minutes until crisp.
Sesame Dressing with Yuzu and Wakame:
- Soak wakame in hot water until softened, combine softened wakame with sesame dressing and yuzu juice. Mix well
Salmon:
- Slice salmon lengthways to approximately 2-3cm thickness. Heat pan, brush salmon vegetable oil, season with salt and pan fry until golden brown. Remove salmon from pan and add to prepared miso caramel.
Seared Avocado:
- Cut avocado into quarters, sear the outside flesh of the avocado with the blow torch until sear and black.
To Serve:
- Place a generous amount of sesame dressing in a serving bowl, add salmon and dollops of kewpie wasabi. Garnish with shards of togarashi crackers.
Our friends at Wine Selectors suggest pairing this dish with a Pinot Noir.
Similar Recipes
Fresh Fennel, Pea and Broad Bean
Ingredients: 500g fresh broad beans, in their pods 3–4 small fennel bulbs 250g frozen peas, thawed and rinsed 1 red onion, finely sliced 1 cup dill, finely chopped 1⁄2 bunch mint, finely chopped, plus extra whole leaves to garnish 1⁄2 bunch flat-leaf parsley, finely...
Lamb Cutlets, Romesco Sauce and Pesto
Ingredients: Recipe brought to you with the help of our friends at Let's Go Motorhomes Romesco Sauce: 4 large red peppers 2 garlic cloves 150g ground almonds 100g sun-dried tomatoes in oil 100ml extra virgin olive oil 20ml apple cider vinegar 1 tbsp smoked paprika 1...
Crispy Fried Eggs with XO and Lap Cheong
Ingredients: Serves: 2-4 1 cup Vegetable oil 4 eggs 3 lap cheong sausages, thinly sliced 2 Tbsp XO Sauce 100gm cherry tomatoes, halved ½ red onion, thinly sliced 1 green chilli, thinly sliced ½ cup coriander, roughly chopped Method: Heat oil in a wok over a...
XO Sauce
Ingredients: ½ cup dried scallops ½ cup dried shrimp 300ml Shaoxing wine 6 long red chillies, roughly chopped 2 inch piece ginger, peeled, roughly chopped 1 head garlic (10-12 cloves), peeled, roughly chopped 2 large red shallots, roughly chopped 1 large rasher bacon,...
Cannelloni
Ingredients: Filling: 1 bunch silverbeet, chopped finely 500g ricotta 1 egg 50g grated parmigiano cheese Sea salt Freshly cracked black pepper 1/3 nutmeg grated Sugo: 2 x 400g tins chopped tomatoes 1 brown onion, finely diced 1 garlic clove, finely chopped 1 long red...
Cavatelli Cacio e Pepe
Ingredients: 100g butter 200g finely grated pecorino cheese Salt Black pepper, freshly ground Pasta Dough: 100g semolina flour 100g plain flour 80ml - 100ml water Pinch of salt Method: Make the pasta dough and allow it to rest for 20 minutes. Cut the dough into long...
